Coffee-Crusted Pork Loin with Guinness Sauce

A while back I read a restaurant review of The Range. One of the recommended entrees was the coffee-crusted steak, and it made my mouth water.

But, as a recovering “chick/pork-a-tarian” I’m still not a big red meat eater. So, I filed the recipe away in the back of my mind as something I would try the next time I tiptoed into the proverbial “beef pond.” Then one Sunday afternoon I was rifling through the refrigerator trying to figure out what to make for dinner, while my husband was making us a second pot of coffee. That’s when I noticed that he had bought us a pork loin on his earlier trip to the store.

The smell of fresh coffee+pork=the delicious recipe I had wanted to try.

Then my eyes settled on a half-full Guinness bottle with foil wrapped tightly around the mouth. And this hearty, incredibly delicious recipe created itself.

Coffee-Crusted Pork Loin

  • 1 ½ pound pork loin
  • 3 tablespoons olive oil
  • 2 tablespoons french roast coffee grounds
  • 4 teaspoons kosher salt
  • 2 teaspoons hot smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cayenne

Preheat oven to 350.

Pour the olive oil in a large frying pan on medium heat. Cut the silvery skin off of the pork. Mix the coffee and spices together, then rub all over the loin. When the oil is hot, but not smoking add the pork. Sear on all four sides. Place in the preheated oven, and cook for approximately 20 minutes, or until the internal temperature is 160 degrees.

Guinness Sauce

  • 1 small onion, diced
  • 2 tablespoons of flour
  • 1 cup of Guinness
  • 1 cup of chicken stock

In the same frying pan add the onion and saute until translucent. Add the flour and stir for 1 minute. Add the Guinness and the chicken stock and let the sauce reduce on low heat for 15 minutes.

Serve the sauce with the pork.

(Serves 2)

Leave a comment

Your email address will not be published. Required fields are marked *