Coffee-Rubbed Pork Tenderloin with Cauliflower Mash
Kelly Senyei of Just a Taste
4
15 minutes
35 minutes
American
Dinner
Save time and still deliver rich, smoky flavor with seared Snake River Farms Kurobuta Pork Tenderloin coated in the Just a Taste x Snake River Farms Coffee Rub. A juicy pink center and a caramelized crust make this a versatile addition to any menu. And don’t miss quick-fix Cauliflower Mash for a veggie-packed potato alternative!
Ingredients
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1 Kurobuta Pork Tenderloin
2 teaspoons Just a Taste x SRF Coffee Rub
2 tablespoons avocado or vegetable oil
¼ cup beef broth
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- 5 cups cauliflower florets
- 2 Tablespoons cream cheese
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon chopped fresh chives
Directions
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- Trim any silver skin from the pork tenderloin then season it on all sides with the Coffee Rub.
- Add the oil to a large skillet set over medium-high heat. Once the oil is hot, add the pork and cook, undisturbed, for 3 minutes. Turn the pork once and continue cook an additional 3 minutes.
- Add the beef broth to the pan and reduce the heat to medium-low. Continue cooking, turning occasionally, until the pork reaches an internal temperature of 145°F, about 10 more minutes.
- Transfer the pork to a cutting board and let it rest while you prepare the cauliflower.
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- Bring a large pot of salted water to a boil. Add the cauliflower and cook until fork-tender, about 6 minutes.
- Drain the cauliflower well then transfer it to the bowl of a food processor. Add the cream cheese, Parmesan cheese and chives and process until puréed. Taste and season the mash with salt and pepper.
- Slice the pork into medallions and serve atop the Cauliflower Mash.