Pork Tenderloin with Costa Rican Coffee Glaze
Elevate your dinner table with this show-stopping Pork Tenderloin with Costa Rican Coffee Glaze, a fusion of bold flavors and tender perfection. This recipe pairs juicy, oven-roasted pork tenderloin coated in an aromatic blend of cumin, garlic, and black pepper with a luxurious glaze crafted from freshly brewed Costa Rican coffee, brown sugar, honey, and balsamic vinegar for an irresistible balance of savory and sweet. The glaze, thickened to a silky-smooth finish, clings beautifully to the pork, delivering a deep, earthy richness in every bite. Perfect for impressing guests or enhancing a weeknight dinner, this dish comes together in just 45 minutes and pairs wonderfully with roasted vegetables or creamy mashed potatoes. Dive into this flavor-packed recipe for an unforgettable taste of Costa Rican-inspired cuisine!
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 cup Freshly brewed Costa Rican coffee
- 0.25 cup Brown sugar
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Cold water
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat from the pork tenderloins and pat them dry with paper towels.
Rub the tenderloins with olive oil and season evenly with salt, black pepper, cumin, and garlic powder.
Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 3-4 minutes per side. Remove the skillet from heat.
Place the skillet with the seared pork tenderloins into the preheated oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 10 minutes.
While the pork is roasting, prepare the Costa Rican coffee glaze. In a small saucepan, combine the coffee, brown sugar, balsamic vinegar, honey, and soy sauce. Bring the mixture to a simmer over medium heat, stirring occasionally.
In a small bowl, mix the cornstarch with cold water to make a slurry. Gradually stir the slurry into the simmering glaze, whisking continuously until the sauce thickens, about 2-3 minutes. Remove the glaze from heat.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
Drizzle the Costa Rican coffee glaze generously over the pork slices and serve immediately. For an added touch, pair with roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6045 mg | 263% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 74.6 g | ||
| Protein | 226.4 g | 453% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 142 mg | 11% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4587 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
