When I saw Alta’s Coffee-Chili Pork Tenderloin, I thought I’d try the rub on pork chops and see how it worked out. The seasoning has a perfect blend of spice, sweetness, and depth, which is why it’s quickly become a favorite around here. In fact, Joe loved it so much that I made it for his birthday last Thursday along with ratatouille and oven roasted potatoes. (Those I made just for him – I don’t eat white potatoes.)
In fact, I just might make big batches to give as Christmas gifts.
When I pull it out any meat to defrost it, I salt it with 1/2 to 1 teaspoon of salt. This helps keeps the meat moist when cooked. Also, it’s so important to pat your meat dry before you season it. This helps you get a good sear, which will keep the juices in the meat and add great flavor.
A note about searing meat – you want the meat to sizzle as soon as it hits the pan. If a drop of water will evaporate on contact, the pan is usually hot enough. Sometimes I’ll touch just a tiny part of the meat to the pan to check for the sizzle to make sure the pan is nice and hot.
As far as servings go, you have to think about who’s eating it and what else your serving. If I was serving lots of men, I’d plan for one tenderloin for 2 people. All women, I’d plan on one tenderloin for 4. When Joe and I eat a 3/4 – 1 pound tenderloin (pre-cooked weight), there’s usually enough left over for a sandwich or his dinner the next night but never enough for both of us.
Tomorrow is Holiday Food Fest! This week we’re linking up Edible Gifts at Phoebe’s place – Cents to Get Debt Free. You’re invited to link your edible gift or just stop by and say hi. You won’t want to miss her give-away, a PrecisionPro Digital Kitchen Scale. (I have one and love it!)
This post is linked to What Can I Eat That’s Gluten-Free at The Gluten Free Homemaker and Real Food Wednesday.