Prepare for an eye-opening experience with this coffee-rubbed pork tenderloin. A sweet-smoky blend of spices get a caffeinated kick from a touch of ground coffee that'll perk up your tastebuds. Paired with honey-roasted carrots and turnips, this sweet-savory marriage is so packed with flavor that you'd never guess it is also calorie- and carb-conscious.
Peel, trim, and cut carrot into ¼" pieces at an angle.
Peel and cut turnip into ¾" dice.
Roast the Vegetables
Place carrot and turnip on prepared baking sheet and toss with honey, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until slightly charred and tender, 18-20 minutes.
While vegetables roast, prepare medallions.
Cut the Medallions
Pat pork tenderloin dry. On a separate cutting board, slice pork tenderloin into ¾" thick medallions.
Season both sides with half the coffee rub (reserve remaining for sauce) and ½ tsp. salt.
Cook the Medallions
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side.
Remove medallions to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook pork to medium-high heat. Add ¼ cup water, demi-glace, Dijon, remaining coffee rub, and a pinch of salt to hot pan.
Stir occasionally until thick enough to coat the back of a spoon, 2-4 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing vegetables with chives and spooning sauce over pork medallions. Bon appétit!