Coffee-Rubbed Pork Tenderloin with Orange Glazed Root Vegetables | Michigan Made Recipes

Hi, Mitten Crate fans! I’m Lori, and I’m the author of the food blog Foxes Love Lemons. I live in Ferndale, and went to culinary school at Schoolcraft College. Shortly after I graduated, I started blogging to share simple yet special recipes that encourage people to enjoy the act of cooking at home. 
When the weather turns cold here in the mitten, I’m always reaching for my cast iron skillet. Mine is a family heirloom, but you can find one at any hardware store for under $20. They’re perfect for searing meats, roasting vegetables, or even doing both at once. This coffee-rubbed pork tenderloin uses the Detroit Bold Coffee from the October edition of Mitten Crate. I paired it with orange and honey-glazed sweet potatoes, parsnips and turnips.
Please enjoy, and be sure to check out my blog, as well as follow me on FacebookTwitter and Instagram for new recipes!
Coffee-Rubbed Pork Tenderloin with Orange Glazed Root Vegetables
Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
  • 1 pork tenderloin (about 1 pound)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Vegetable oil
  • 3 medium parsnips, cut into 1-1/2-inch pieces
  • 3 small turnips, quartered
  • 2 small sweet potatoes, cut into 1-1/2-inch pieces
  • 1-1/2 tablespoons ground coffee
  • 1 tablespoon olive oil
  • Juice of 1/2 orange (about 1/4 cup)
  • 2 tablespoons honey
1. Preheat oven to 400 degrees F. Rub pork with salt and pepper. Heat large cast iron or other heavy skillet over medium-high heat. Coat bottom of skillet with vegetable oil. Transfer pork to skillet; sear 10 to 12 minutes or until browned on all sides, turning every 2 to 3 minutes. Transfer pork to plate and reduce heat to medium.
2. Add additional vegetable oil to skillet if necessary, then add parsnips, turnips and sweet potatoes to skillet. Cook 4 to 6 minutes or until golden brown, stirring frequently.
3. Meanwhile, in small bowl, stir together coffee and olive oil. Rub mixture on all sides of pork. Transfer pork back to skillet on top of vegetables and transfer skillet to oven. Roast 16 to 18 minutes or until internal temperature of pork reaches 145 degrees F.
4. When pork is done, transfer to cutting board. Stir orange juice and honey into skillet with vegetables; return vegetables to oven for 5 minutes. Slice pork and serve with vegetables.
Please visit Lori’s site Foxes Love Lemons for more great ideas!Coffee-Rubbed Pork Tenderloin with Orange Glazed Root Vegetables-3