Coffee-marinated Pork Recipe

Make marinade

In a medium bowl combine cooled strong brewed coffee, soy sauce, brown sugar, olive oil, minced garlic, thyme, black pepper and kosher salt. Whisk until sugar dissolves and mixture is uniform.

Marinate pork

Place the trimmed pork tenderloin in a resealable plastic bag or shallow dish. Pour the coffee marinade over the pork, seal or cover, and refrigerate for at least 2 hours and up to 6 hours (do not exceed 8 hours to avoid over-tenderizing). Turn the pork once or twice so it marinates evenly.

Sear pork

Remove the pork from the marinade and pat it dry with paper towels (reserve marinade). Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering. Sear the pork on all sides until nicely browned, about 2-3 minutes per side.

Roast pork

Preheat the oven to 400°F (200°C). Transfer the seared pork to a small roasting pan or baking sheet. Roast until the internal temperature reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 12-18 minutes depending on thickness. Remove from oven and let rest 10 minutes (carryover will rise a few degrees). Slice into 1/2-inch medallions after resting.

Cook aromatics and spinach

While the pork roasts, melt 1 tablespoon butter in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 2-3 minutes. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add the fresh spinach in batches, stirring and wilting each batch until all spinach is wilted and most liquid has evaporated, about 4-6 minutes total.

Finish filling

Remove the skillet from heat and transfer the wilted spinach to a cutting board. Once cool enough to handle, chop the spinach coarsely and return to the skillet or a bowl. Stir in softened cream cheese, grated Parmesan, ground nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly combined. Taste and adjust seasoning if needed. Let cool slightly before assembling with pastry.

Prepare pastry

Preheat oven to 400°F (200°C) if not already. Lightly flour a work surface and roll the thawed puff pastry to roughly a 10x10 inch square (if needed). If using a single tenderloin, cut the pastry into 2 rectangles (or leave whole for one log).

Assemble

Brush a thin line of the spinach filling down the center of each pastry piece, leaving a 1-inch border. Arrange pork medallions along the spinach stripe (slightly overlapping if needed). Fold the pastry over to encase the pork and filling: you can make a seam on top or fold into a simple pocket. Press edges to seal and crimp with a fork. Trim any excess pastry and cut small vents in the top to allow steam to escape.

Egg wash and bake

Whisk the egg with 1 teaspoon cold water. Brush the pastry all over with egg wash. Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, until pastry is golden brown and internal temperature of pork reads at least 135°F–145°F depending on desired doneness. If the pastry browns too quickly, tent loosely with foil.

Rest and serve

Let the pastry-wrapped pork rest 5 minutes after baking. Slice into portions so each serving has a portion of puff pastry, spinach filling and pork medallions. Serve warm.