A spice rub is a great way to impart big flavor into any roasted or grilled meat. This one uses instant espresso powder and chili powder to give it some kick.
- 2 T. chili powder
- 1 T. instant espresso powder (not ground coffee)
- 1/2 t. cinnamon
- 1 t. cumin
- 1 t. salt
- 1/2 t. pepper
- 1/4 C. brown sugar
- 1 pork tenderloin, butterflied
- 1 T. olive oil
Combine the chili powder, espresso powder, cumin, cinnamon, salt, pepper, and brown sugar, and mix well.
To butterfly the meat, slice through the pork tenderloin vertically, but not all the way through the meat and lay it open. Rub the spice mixture all over the meat on both sides. Close the tenderloin back up and seal it in a plastic bag until ready to cook. This can be done in the morning to allow the meat to marinate, but it’s ok if you don’t have time to make it ahead. Preheat the oven to 375 degrees. Heat the oil in an oven proof skillet on medium-high heat. Brown the tenderloin on all four sides, about two minutes per side. Place the whole skillet into the oven and roast for 20-25 minutes. Let the pork rest for 5-10 minutes before slicing.