Espresso Rubbed Pork Tenderloin Recipe

Prep pork

Remove pork tenderloins from refrigerator 20–30 minutes before cooking to come closer to room temperature. Trim any silver skin and excess fat; pat dry with paper towels.

Make rub

In a small bowl, combine espresso grounds, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, and ground cumin. Mix thoroughly so sugar distributes evenly.

Apply rub

Brush each tenderloin lightly with olive oil to help the rub adhere. Press the espresso rub evenly over all sides of the tenderloins, coating thoroughly.

Sear

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil. When shimmering, place tenderloins in pan (do not crowd) and sear 2–3 minutes per side, rotating to get an even dark crust on all sides.

Roast to temperature

Preheat oven to 400°F (205°C). After searing, add thyme sprigs to the pan and transfer skillet to the oven. Roast 8–12 minutes, or until an instant-read thermometer registers 140°F (60°C) for medium (allowing carryover to reach 145°F/63°C). For more well-done, roast to 150°F (66°C).

Rest

Remove skillet from oven and transfer tenderloins to a cutting board. Tent loosely with foil and rest 8–10 minutes. While resting, reserve pan juices for sauce finishing.

Combine mustards

In a small bowl, whisk together Pommery (whole-grain) mustard, Dijon mustard, honey, apple cider vinegar, lemon juice, and cold water until smooth but with visible mustard seeds remaining. The water helps loosen consistency; add more, 1 tsp at a time, if needed.

Emulsify

Slowly whisk in extra virgin olive oil until sauce is glossy and slightly thickened. Taste and adjust seasoning with sea salt and black pepper.

Finish with pan juices

After the pork has rested, place the skillet with reserved browned bits over medium heat. Add 1 tablespoon unsalted butter and swirl to melt. Spoon out any excess fat, then add 1–2 tablespoons of the prepared mustard sauce to the pan and stir to warm and pick up browned flavor. Do not boil; heat gently 30–60 seconds. Remove from heat and stir this warm, pan-infused mustard back into the remaining sauce bowl to combine.

Slice and serve

Slice the rested tenderloins into 1/2-inch medallions. Arrange on a warmed platter or individual plates, spoon several tablespoons of the Pommery mustard sauce over and beside the pork.

Garnish

Drizzle any remaining warm pan sauce over slices, dot with chopped parsley, and sprinkle a pinch of coarse sea salt if desired. Garnish with reserved thyme sprigs for aroma.