Our friends at Knox Wurst have been working on something tasty for y’all. Combining the flavors of Honeybee Coffee Co. and Knox Wurst, Chef Andrew Kinder created a special recipe perfect for a cold winter day. A coffee rubbed pork tenderloin with a bourbon pan sauce. Let’s get cooking!

Coffee-Rubbed Pork Tenderloin
with Bourbon Pan Sauce Recipe

For the Pork

2 Pounds of Pork Tenderloin (Feeds 6-8)

2 Tablespoons of neutral cooking oil (Grapeseed, Canola, Vegetable)

10 Grams of finely ground Coffee (about 2 tablespoons for those without a scale, and yes, you can use decaf)

2 Tablespoons of Brown Sugar

2 Pinches of Ground Cinnamon

1 Teaspoon of White Pepper

1 Teaspoon Cayenne Pepper

1/2 Teaspoon of Kosher Salt

For the Pan Sauce

4 ounces of Bourbon, dealer’s choice

4 ounces of Low Sodium Chicken Stock

Juice from half of 1 Medium Lemon

1 Medium Shallot, finely minced

2 Cloves of Garlic, finely minced

2-3 Sprigs of fresh Rosemary

2 Tablespoons of Brown Sugar

4 Tablespoons of Unsalted Butter

Kosher Salt and Black Pepper to Taste

Fresh Thyme (Optional)

Season the tenderloin on all sides with Kosher salt. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, for at least 8 hours and up to 24.
Preheat oven to 350ºF.
Heat oil over medium heat in a heavy bottomed pan, such as cast iron or stainless steel, until smoking. Sear the tenderloin on all sides until browned and well crusted, about 1 1/2 minutes per side. Remove pork from pan and set aside, turning the heat down to medium-low.
In a bowl, mix the ground coffee, brown sugar, cinnamon, white pepper, cayenne and salt until evenly distributed.
Line a baking sheet with parchment paper and place the tenderloin in the middle. Evenly distribute coffee rub on all sides of the pork and bake until an instant-read thermometer registers 135º-140ºF when inserted into the middle of the meat, about 20-25 minutes. Remove from oven and tent with aluminum foil to let rest.

Add the shallot to the pan that was used for the initial sear and cook 2-3 minutes until light browning occurs. Turn up heat to medium and add garlic and rosemary. Stirring frequently, cook until garlic just begins to brown. Add bourbon (and take a swig for yourself because you earned it) and use a wooden spoon to scrape off the fond on the bottom of the pan. Simmer until reduced by half; about 30-45 seconds. Add chicken stock, lemon juice and brown sugar and bring to a medium simmer until reduced by at least half. Discard rosemary.
Turn off the heat to the pan and add butter, stirring constantly until the sauce begins to thicken. Season with salt and freshly cracked pepper to taste and spoon sauce onto serving dish. Place the tenderloin in the middle of the sauce and scatter thyme over top. Serve immediately.