Back a few weeks ago I posted this nifty recipe for a Crispy Ancho Coffee Chicken using chicken thighs; it was (and is) a damned tasty recipe, and I have to admit, soon after getting that spice rub dialed in I wondered how that would taste on a pasture-raised pork tenderloin…
It’s freaking amazing as you might expect; I’ve posted the recipe for these Ancho Coffee Pork Tenderloins over on the Older Bolder Life this morning.
By the way, I don’t know if you’ve explored the world of sous vide cooking yet, but pork tenderloin is ridiculously easy to sous vide, finished with a quick sear in butter/ghee or avocado oil in cast iron on the stove top, or finished with a very quick sear over a hot fire (my preference). Pork tenderloin can be a challenge to grill and not have it turn out as dry as shoe leather; using a sous vide cook it’ll cut like butter…
Take it a step further and serve it New Mexico “red and green” style like I did last week as per the image above, using this Easy Romesco Sauce and a Columbian Aji Sauce for the green. Hot damn.
Cheers.
