Monday, April 16, 2012

Espresso Rubbed Pork Tenderloin with Brussels Sprouts

I was at Watson's Nursery in Puyallup a few weeks ago, having lunch with a few girlfriends, and as we were perusing the knick knacks, I spotted an espresso meat rub. The thought of having coffee in a rub for meat was intriguing and sounded really good so I bought it. I finally got around to trying it on some pork tenderloin and it was amazing!

The rub is made by Stonewall Kitchen and it is smoky and complex. It would make a great rub on any meat, from chicken to steak. The pork tenderloin was an easy way to use the espresso rub and went great with the Brussels sprouts. It would also be great on a grilled steak in summertime, with a tossed salad.

Espresso Rubbed Pork Tenderloin with Brussels Sprouts and Quinoa

1 lb. pork tenderloin
Stonewall Kitchen's Espresso Rub
1 lb. Brussels sprouts, trimmed and quartered
2 cloves garlic, minced
1 1/2 c. chicken broth
1 c. quinoa, rinsed
Olive oil
Salt and pepper

1. Preheat oven to 400 F. Cut tenderloin in half and spread rub all over tenderloin. Put on a baking sheet and roast for 30-40 minutes, until an internal temperature reaches 145 F. Remove from oven and cover with foil to rest.
2. Toss Brussels sprouts and garlic with olive oil. Sprinkle with salt and pepper. Place in a ceramic or glass baking dish and place in the oven with the tenderloin during the last 10-15 minutes, until cooked through.
3. Bring the chicken broth to a boil. Add quinoa, reduce to simmer and cook for 10-15 minutes until all liquid is absorbed. Set aside until everything is cooked.
4. Slice tenderloin and serve.


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