Archive for Monday, April 6, 2009


Coffee Rubbed Pork Tenderloin with Blueberry and Red Wine Sauce

April 6, 2009


Also on the menu:

• Easy garlic rosemary asparagus

• Smoked tomato basil soup

Coffee Rubbed Pork Tenderloin with Blueberry and Red Wine Sauce


3 tablespoons apple wood chips

2 1-pound pork tenderloins, trimmed

1/2 cup vanilla macadamia nut ground Kona coffee (or any high-quality coffee)

Salt and black pepper, to taste


1 pint washed organic blueberries, stems removed

2 cups red wine (preferably Cabernet Sauvignon or Shiraz)

Salt and black pepper, to taste

Dash hot sauce (optional)

1 teaspoon lemon juice (optional)

1 teaspoon sugar (optional)


Preheat the oven to 375 degrees. In a stovetop smoker, place the apple wood chips under the drip pan. Place the ground coffee on a plate or in a large, shallow container. Roll the pork tenderloins in the coffee to coat and place them on the rack in the smoker. Place the smoker on a burner over medium to medium-high heat. Close the lid, leaving it slightly cracked. When the wood chips begin to smoke, close the lid completely. Smoke the tenderloins for 15 minutes. After 15 minutes, transfer the smoker to a 375-degree oven and cook the tenderloins for 15 to 20 minutes. Remove the smoker from the oven and allow the meat to rest for approximately 5 minutes.

While the tenderloins are cooking, mix all ingredients in a saucepan, adding hot sauce and lemon juice, if desired. It the blueberries are too tart, add the sugar. Cook the mixture over medium heat, stirring occasionally, until it is reduced and slightly thickened, about 15 minutes. Makes about 2 cups of sauce.

To serve, slice the smoked pork tenderloins into thin slices and top each serving with sauce. Makes 6 servings.

Recipe by Gary Novosel


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