illy espresso crusted pork tenderloin
Servings: 6
Preparation Time: 10 minutes | Start to Finish Time: 1 hour
Recipe by Chef Pino Di Cerbo
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2 1.5 pound pork tenderloins, silverskin removed
1 small lemon, cut in half Aurora extra virgin olive oil for the dry rub
1 1/2 tablespoons illy classico roast espresso
2 tablespoons brown sugar
1 tablespoon Aurora Kosher Salt
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/8 teaspoon cinnamon
Serving Ideas: Espresso Dry Rub is great for all types of meat, but particularly perfect for pork!
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In a small jar combine all the ingredients for the dry rub. Mix well.
Sprinkle each tenderloin with a tablespoon or two of the dry rub. Make sure to rub it all over. Place onto a wire rack and refrigerate for at least two hours, or overnight.
Remove for fridge at least 30 minutes before grilling. This will ensure a more even cook.
Preheat BBQ on medium high and oil your grill to prevent sticking. Place the tenderloin on the grill. Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 150 degrees fahrenheit, around 12- 15 minutes. Simultaneously grill lemon until charred, 5 minutes. Remove from the grill and allow to rest for 10 minutes.
Slice the pork tenderloin into 1/2 thick slice. Squeeze the grilled lemon into the pan juices and pour over the tenderloin. Drizzle with a little Aurora extra virgin olive oil and serve. Enjoy!
