I was asked by a local organization, Aspire Coffee Works, to create a recipe using their coffee. Aspire Coffee Works employs people with disabilities to roast and package the coffee and the proceeds go to fund other programs Aspire offers to children and adults with disabilities. You can read more about this great organization HERE. I also spent an amazing day at Aspire Coffee Works volunteering, you can read my recap on that day HERE. When I was asked to create a recipe, I brainstormed for a few days on what to create. I have been gathering recipe ideas that are good for football Sunday and for Fall. I decided on these Coffee Rubbed Pork Tenderloin Sliders. This recipe literally took no time at all and you can probably make it with ingredients you have on hand. I would recommend using a cast iron skillet to make this, but you can also use a casserole dish if you don’t have a cast iron skillet. Here is how you make these Coffee Rubbed Pork Tenderloin Sliders:
This recipe makes enough for about 6 sliders, you can likely make two tenderloins using the same rub below without doubling it, but any more than 2 you will need to adjust the measurements.
- 1 Pork Tenderloin
- 1/3 C of Bold Coffee Grounds, I used the Aspire Coffee, but any bold roast will do.
- 1 T of Paprika
- 1 T of Garlic Salt
- 1 T of Chili Powder
- 1 T of Onion Powder
- 3 T of Butter
- 2 T of Oil (I used vegetable oil)
- Bbq Sauce of your choice, I used my Bbq Sauce Recipe from the ribs I made
- 6 Slider Buns, I used King’s Hawaiian Rolls
The rest goes really quickly, heat your oven to 400 degrees, while you prepare the rub.
- Use a casserole dish to make and roll the tenderloin in the rub.
- Add the coffee, chili powder, paprika, garlic salt and onion powder to the casserole dish, combine well.
- Place the pork tenderloin on top of the rub and press the rub into all sides of the tenderloin, including the ends.
- Make sure you roll the tenderloin in the rub.
- Leave the pork to rest for ten minutes after you rub the coffee mixture into it.
- Place a oven safe cast iron skillet into the oven with the butter and oil in it. If you do not have a cast iron skillet, place the butter and oil in a casserole dish and place that in the oven.
- Let the skillet heat up for about 10 minutes and make sure the butter is melted.
- Carefully remove it from the oven, place the tenderloin in the skillet, then tilt the skillet (use a pot holder) and spoon the melted butter/oil all over the entire top of the tenderloin.
- Place the skillet in the oven, this will only need to cook for about 15 minutes. I use a meat thermometer and take the tenderloin out at just under 140 degrees, I prefer my tenderloin slightly medium. Just remember the meat continues to cook 8 to 10 degrees after removing it from the oven. SO take it out when it is just under the done temp you desire. If you do not have a meat thermometer, you will know the tenderloin is done when you press on the tenderloin and it is firm and has no give to the meat.
- The MOST IMPORTANT step, let the tenderloin rest for at least ten minutes before slicing it. If you do not allow the meat juices to redistribute, all of the meat juice will drain out when you are slicing it. I like to give it 15 minutes.
- Slice the tenderloin into thin slices, layer on a bun, top with Bbq sauce and I also added sweet pickles.
This is a great recipe for football Sunday and a great affordable way to feed a crowd. You can set it up as a build your own board and people can snack as they choose.
I hope you enjoy this recipe as much as we did!
For another great recipe, check my recipe for Instant Pot Round Steak & Gravy