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Coffee-crusted pork loin with Guinness sauce

(The migration from the old site to this beautiful new one continues. Like a few other recently re-posted recipes, this one jumped to the head of the line because we received a reader request. Thanks for contacting us! Man, a coffee-crusted pork loin with Guinness sauce sounds pretty good as we head into the fall. Maybe we need to make this one again.     ~ Jedd)

A while back I read a restaurant review of a place called The Range. One of the dishes that was mentioned was a coffee-crusted steak, and it made my mouth water.

But, I’m still not a huge red meat eater. So, I filed the recipe away in the back of my mind as something I would try the next time we had beef. Then I started rifling through our refrigerator on Sunday while Jedd was making coffee. And I saw that he had bought us a pork loin.

The smell of fresh coffee+pork=the delicious recipe I had wanted to try.

Then my eyes settled on a half-full Guinness bottle with foil wrapped tightly around the mouth. And this hearty, incredibly delicious recipe created itself.

However, Cooper wasn’t nearly as thrilled about it as I was.

coop sneeze

Coffee-Crusted Pork Loin

Serves 2.

Ingredients:

1 ½ pound pork loin

3 tablespoons olive oil

2 tablespoons french roast coffee grounds (I used Green Mountain coffee)

4 teaspoons kosher salt

2 teaspoons hot smoked paprika

1 teaspoon onion powder

1 teaspoon ancho chili powder

1 teaspoon cayenne

Instructions:

Preheat oven to 350.

Pour the olive oil in a large frying pan on medium heat. Cut the silvery skin off of the pork. Mix the coffee and spices together, then rub all over the loin. When the oil is hot, but not smoking add the pork. Sear on all four sides. Place in the preheated oven, and cook for approximately 20 minutes, or until the internal temperature is 160 degrees.

 

Guinness Sauce

Ingredients:

1 small onion, diced

2 tablespoons of flour

1 cup of Guinness

1 cup of chicken stock

Instructions:

In the same frying pan add the onion and saute until translucent. Add the flour and stir for 1 minute. Add the Guinness and the chicken stock and let the sauce reduce on low heat for 15 minutes.

(Photos by Launie Kettler)

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