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 was calorie- and carb-conscious.
Peel, trim, and cut carrot into ¼" pieces at an angle. Peel and cut turnip into ¾" dice. Mince chives.
Cut the Medallions
On a separate cutting board, slice pork tenderloin into ½"-¾" thick medallions. Season both sides with half the coffee rub (reserve remaining for sauce) and ½ tsp. salt.
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 until slightly charred and tender, 18-20 minutes. While vegetables roast, cook medallions.
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, and remaining coffee rub to hot pan. Stir occasionally until thick enough to coat the back of a spoon, 2-4 minutes.
Finish the Dish
Place vegetables on a plate and garnish with chives. Place pork medallions next to vegetables and spoon sauce over pork.