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Coffee Encrusted Pork Tenderloin with Plum Sauce

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    30 min.
  • Serves
    Serves:
    6

Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

Recipe tags: beef base, moderate difficulty, main, pork, roast

Ingredients

Quantity Ingredient
2 (1 pound) pork tenderloins, trimmed
2 Tbsp Better Than Bouillon® Roasted Beef Base
¼ cup instant espresso
2 Tbsp turbinado sugar
¼ cup cracked black pepper
2 tsp ground cinnamon

Directions

  • 1

    Preheat the Big Green Egg® to 425°F. Set EGG® for direct cooking with the porcelain grid.

  • 2

    Mix the espresso, sugar, black pepper and cinnamon together in a small bowl.

  • 3

    Rub the pork tenderloins all over with the Roasted Beef Base then rub the pork with the coffee mixture.

  • 4

    Place the tenderloins directly onto the EGG and grill for 4 - 5 minutes per side or until the internal temperature is 140°F when checked with an instant read thermometer. Remove the pork from the EGG and let rest before slicing.

  • 5

    Add the plums, wine and sugar to a small saucepan over medium-high heat. Bring the sauce to a simmer, lower the heat and cook until the plums are almost dissolved, about 10 minutes. Remove the sauce from the heat and whisk in the chilled butter.

  • 6

    Serve the sauce immediately with the sliced pork tenderloins.