This was inspired by a meal I made my husband for our anniversary a couple of years ago. I opted to use espresso in this recipe, although I imagine it would be good with finely ground coffee as well. —Dabblings
Spicy Mocha Pork Tenderloin
2 Lb. pork tenderloin
fresh ground black pepper
cayenne pepper (Or more if you like it really spicy)
The night before the meal trim the tenderloin of any of the silver skin that is on it. Then rinse and pat dry the meat.
Combine all of the spices in a bowl. Apply them to the tenderloin by patting them on and rolling the tenderloin around. Make sure all sides of the pork are covered completely.
Wrap the coated tenderloin in plastic and allow it to sit in your refrigerator for 12-18 hours.
When you are ready to prepare the tenderloin, pre-heat the oven to 350 degrees.
Remove the pork tenderloin from the plastic wrap and place it on a baking sheet.
Roast the tenderloin until an internal temperature of 145 degrees is reached, this will take about 40 minutes. Then, remove it from the oven and allow it to rest lightly covered with foil for 10 minutes.
Slice it on the bias and serve immediately with baked sweet potatoes (recipe follows).
Baked Sweet Potatoes with Smoky Mocha Butter
Pre-heat over to 425 degrees.
Wash and dry the sweet potatoes. Puncture each sweet potato with a fork. Then, rub the sweet potatoes with the vegetable oil until they are completly coated.
Place the sweet potatoes directly on a rack positioned in the middle of the oven. Bake them until they are tender, about 45 minutes.
Combine the butter and all of the spices in a shallow bowl. Mix until the butter is smooth and of a uniform consistency. Put butter in the refrigerator to harden.
When the sweet potatoes are done baking, allow them to cool for 5 minutes. Then split them and put a rounded spoonful of the butter in each potato. Serve immediately.