Cherry-Topped Coffee-Roasted Pork Tenderloin
An electric spice grinder (or coffee grinder) is the easiest way to make the spice rub for this recipe. If you don’t have one, substitute an equal amount of ground coffee for the beans, then use a mortar and pestle or food processor to grind everything together.
1 tablespoon coffee beans
1 teaspoon garlic powder
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1 teaspoon whole peppercorns
1 teaspoon kosher salt
3 pounds pork tenderloins
1 baguette, thinly sliced into 36 rounds
10-ounce jar cherry jam
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
In a spice grinder, combine the coffee beans, garlic powder, fennel seeds, paprika, peppercorns and salt. Grind until the beans and seeds are finely ground. Rub the spice-coffee blend evenly and liberally over the pork tenderloins. Set the tenderloins on the prepared baking sheet, then roast for 20 minutes, or until they reach 145 degrees at the center. Remove from the oven and let rest for 5 minutes.
Meanwhile, brush the baguette slices with olive oil, then arrange on a baking sheet and toast for 2 minutes, or until just barely browned.
When the pork is ready, cut it into thin slices. To serve, place one slice of pork on each piece of baguette, then top with a small dollop of cherry jam. Makes 36 appetizers.
Per serving: 120 calories; 15 calories from fat (13 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 23 g carbohydrate; 1 g fiber; 6 g sugar; 4 g protein; 260 mg sodium.