Coffee Cola Pork Loin Recipes

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
• Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
• Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
• Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

Steps:

• For the pork loin: Start by seasoning the pork really well all over with the garlic salt, Cajun spice, and the brown sugar. Then using your hand, pat the pork with the oil. On the grill or grill pan and medium heat cook for 8 to 12 minutes, rotating every couple of minutes. After the pork is five minutes from done, add the barbeque sauce and rotate so that the sauce sticks.
• Remove and slice. Serve with Sauce.
• For the sauce: In large sauce pan add the oil, heat the oil just a little and add the garlic, shallots, jalapeno; saute for 2 minutes, then add the remaining ingredients. Mix well and bring to a low simmer until sauce is combined. Check the flavor and adjust the sweetness if you like.

Steps:

• 1. Preheat oven to 350 degrees. Rinse pork loin under cold water. Mix brown sugar, coffee, pepper, and cinnamon on a large plate. Roll pork loin in mixture until well coated. Melt the butter in a large skillet on medium and brown coated pork loin on all sides. Place on foil on cookie sheet and bake for 40-45 minutes or until done.
• 2. For the sauce, chop bacon into small pieces and cook on low to medium heat in a medium sized coated skillet. Drain all fat from bacon. Add coke, un-drained pineapple, and wine and then cook until reduced.
• 3. Spoon sauce over pork loin.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

Steps:

• Heat oven to 425°F. In small bowl, mix coffee, brown sugar, 2 teaspoons of the salt, the pepper and garlic powder. Rub coffee mixture on all sides of pork, coating completely. Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb flavors.
• Spray shallow roasting pan or broiler pan with cooking spray. Place pork, fat side up, in pan. In medium bowl, toss carrots, garlic and onion with oil. Sprinkle with remaining 1 teaspoon salt. Arrange vegetables around pork in pan.
• Roast 40 to 50 minutes or until meat thermometer inserted into center of pork reads 145°F. Place pork on serving platter. Cover with foil and let stand 3 minutes before slicing. Stir adobo sauce into pan drippings, tossing with roasted vegetables. Spoon vegetables and sauce onto platter around pork.

Steps:

• To make basting mixture, pour Coca Cola in a saucepan with chopped onions and peppers, and 1 tablespoon of Montreal Chicken Seasoning.
• Bring your mixture to a boil. Stir gently while boiling for about 2 minutes.
• Cover and simmer your basting mixture for about 30 minutes until it gets a bit syrupy.
• When your basting mixture is ready, wash your pork loin, then sprinkle it with Montreal Chicken Seasoning, rubbing it on all sides.
• Set your oven at 400 degrees. Layer the bottom of your roasting pan with tin foil to protect your pan's surface.
• Place your pork loin on a rack over the tin foil in your roasting pan
• Using a large stirring spoon, carefully pour some of your basting mixture with onions and peppers over your pork loin.
• Allow your basting mixture to continue to simmer while basting your pork loin about every 15 minutes.
• Roast your pork loin for about 75 minutes or until cooked to 160 degrees internally (use a meat thermometer to measure).
• When done, remove your pork loin from the oven, place on a serving dish, and pour the remainder of your basting mixture over it.
• Serve with vegetables of your choice. Try to be humble as your guests compliment you on the outstanding savory and juicy flavor of your pork loin.