Pork Tenderloin with Ground Coffee Rub

I'm spending Memorial Day weekend with my sister, broseph-in-law, and the most precious baby on the planet who happens to be my nephew. This weekend will mark their last weekend in Memphis, where they've spent the last five years, before they head to Raleigh, North Carolina for the next chapter in their lives. They bought their first home here, adopted a sweet little pound puppy named Finn here, and of course, had their first baby here. Memphis, while although not their favorite city, has been very special to them. To pay tribute to the city of Rhythm and Blues, here is a Memphis-barbecue worthy dry rub, courtesy of Internet Cooking Sister.

Ingredients:

4 T. Fresh ground coffee beans

4 T. Brown sugar

4 T. Kosher salt

2 t. Paprika

1 1/4 t. Black pepper

3/4 t. Ground coriander

3/4 t. Cocoa powder


2 lb. Pork tenderloin {Cut into two separate pieces}

Olive oil

Instructions:

Simply mix all the ingredients together and lightly coat the meat with the mixture.  Let sit for an hour before cooking.


Preheat the oven to 425 degrees.  In a nonstick skillet on high heat with a tablespoon of olive oil, brown each side of each cut for 2-3 minutes.  Place in the oven for 10-15 minutes.  Let sit about 10 minutes before slicing.  {Don't worry - it'll still be warm.}  Pour any remaining pan juices on top and serve.