Coffee-Rubbed Pork Tenderloin

with honey-roasted root vegetables

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • Info
    2 tsp. Coffee Rub
  • 8 oz. Carrot
  • 6 oz. Turnip
  • 6 Chives
  • ½ fl. oz. Honey
  • 14 oz. Pork Tenderloin
  • Info
    4 tsp. Beef Demi-Glace
  • ½ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
    445
  • Carbohydrates
    27g
  • Fat
    17g
  • Protein
    44g
  • Sodium
    1706mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" pieces at an angle. Peel and cut turnip into ¾" dice. Mince chives.

  • Step 2 - Roast the Vegetables
    2

    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.

  • Step 3 - Cut the Medallions
    3

    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.

  • Step 4 - Cook the Medallions
    4

    Cook the Medallions

    Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove medallions to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    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!