Ingredients
Pork
-
1 (1¼-pound) pork tenderloin
-
2 tablespoons coconut oil (or avocado oil)
Savvy Spice Rub
-
1 teaspoon kosher salt
-
1 teaspoon granulated garlic
-
1 teaspoon ground cumin
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1 teaspoon dried orange peel
-
2 teaspoons brown sugar
-
2 teaspoons instant coffee
Directions
Make the rub Combine the salt, garlic, cumin, dried orange peel, brown sugar, and instant coffee in a small bowl. Mix until evenly combined.
Season the pork Pat the pork dry and rub the seasoning mixture over every inch of the tenderloin, pressing gently so it adheres.
Sear Heat the coconut oil in a large cast-iron skillet over medium-high heat. When the skillet is very hot, add the pork. Cook for about 3 minutes per side, rotating every quarter turn until all four sides are deeply golden and caramelized, about 12 minutes total.
Rest Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 10 minutes before slicing. This is where the juices redistribute, and patience pays off.
Slice and serve Cut into thick medallions and serve immediately.
Recipe Note
Bonus Savvy Tip
Don't cook pork until it's gray.
Pull it when the internal temperature reaches 145°F, then let it rest. The result is tender, juicy pork instead of the dry chops many of us grew up with.
Nutrition
Calories 295,
Carbs
5 grams
(1%),
Protein
32 grams
(59%),
Fat
16 grams
(19%),
Saturated Fat
8 grams
(47%),
Fiber
0 grams,
Sugar
2 grams,
Sodium
620 milligrams
(29%)
