|Market Demo Misen Place|
photo by Eileen Nichols
|Samples are served!|
Photo by Eileen Nichols
With it being so early into the season, and an unpredictable season from the odd weather and late freezes, I was a bit worried about what I would prepare. I played it a little bit safe, and chose some products that were always available at the market such as the Cottage Small Coffee Roasters fresh roasted coffee beans and Madewell Meats pork. I decided to take it to a level that many market goers may not had thought of. I combined coffee, pork, mangoes, and spinach to create a coffee crusted pork tenderloin with mango chutney over a bed of sauteéd spinach.
|Yours truly tediously removing leaves from the cilantro!|
Photo by Eileen Nichols
The recipe for the featured dish really can be viewed as three recipes: the dish in its entirety, the coffee rub that can be used on other meats, and the mango chutney that can be used with other proteins or as a relish. Why do all these distinct flavors work together? The coffee varieties that Josh Moore and Cottage Small Roasters uses often have fruit-like characters, lending to going well with other fruits, especially fruits that may grow in the same country as the coffee varietal. Also, the sweetness of the mango and honey in the chutney plays well as a counterbalance to any bitterness from the darkened coffee. The sugar in the rub is what creates the crust, or bark, on the tenderloin. The carmelization of the sugar when the loin is seared, and the high heat of the oven, creates that nice outer crust, which in turn, helps seal in moisture. If you are using the coffee rub on anything not using such a strong sauce as this chutney, I would urge you to add some garlic powder; the garlic would just be lost in this application.
I'll make you wait no longer; here is the recipe:
Coffee Crusted Pork Loin with Mango Chutney
2 Tblsp vegetable oil
3/4 C finely ground coffee
1/4 C granulated sugar
3 Tblsp Kosher salt
1 Tblsp ground black pepper
2 mangos, peeled and chopped
1/3 C red onion, chopped
1/3 C red bell pepper, chopped
1/4 C fresh cilantro, chopped
1-2 Tblsp honey
2 Tblsp apple cider vinegar
salt & pepper, to taste
1. Remove any excess fat and sliver skin from the pork tenderloin. If necessary for space in
pan, slice the tenderloin into two. Preheat the oven to 400°F.
2. Combine the finely ground coffee, sugar, salt, and pepper in a small bowl or dish.
3. Liberally rub the tenderloin with the coffee rub, ensuring that all surfaces are coated.
4. Heat the oil in a large sauté, or cast iron, pan, over high heat. Sear the tenderloin on all
sides, about 1-2 minutes per side.
5. Move the tenderloin to a baking sheet, or roasting pan, and bake at 400°F for 20-25
minutes, or until a thermometer inserted into the middle of the thickest part of the loin reads
6. While the tenderloin bakes, put the mango, red onion, red bell pepper, and cilantro in the
bowl of a food processor. Pulse, or run on low, until it begins to puree. Drizzle in the honey
and apple cider vinegar while running. Season with salt & pepper, tasting to ensure proper
seasoning. The chutney should be a coarse puree consistency.
7. Remove the loin from the oven, allowing it to rest for 5-10 minutes. Then, slice and serve
over a bed of sauteéd greens (such as spinach, collards, beet greens, mustard greens) and
garlic, and top with the mango chutney.