Espresso Rubbed Pork Tenderloin with Black Cherry Cream Sauce

 Ingredients

• 1 tablespoon finely ground espresso powder
• 1 tablespoon chili powder
• 1/2 teaspoon hot mustard
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pork tenderloin, about 1 pound
• 2 tablespoons brown sugar
• 2 tablespoons vegetabl eoil

Preheat oven to 375 degrees.

Combine espresso powder, chili powder, brown sugar, hot mustard, coriander, garlic powder, salt, and pepper in a bowl.  Mix well, making sure to break up any small clumps.  Dump spice mix onto a plate large enough to accommodate the length of your tenderloin.  Pat tenderloin pat dry with a paper towel. Roll the tenderloin in the spice mix, coating the entire outside.

Coat a cast iron skillet with vegetable oil and bring to medium high heat.  Let the pork rest, covered in spices, while the skillet heats up.

Sear tenderloin, about 4 minutes on each side until the entire tenderloin has a nice crust on the outside. Once the tenderloin is seared, place into the oven and let it cook for 20 – 45 minutes, or until the thickest part of the tenderloin registers at between 140 degrees - 165 degrees for well done.  Remove from oven, tent with aluminum foil, and let it rest for 10 minutes before slicing.

Slice and drizzle lightly with the cherry cream sauce.

Cherry Cream sauce

• 1 cup beef stock
• 1/2 cup heavy cream
• 1 tsp fresh garlic
• 1/2 tsp black pepper
• 1 tbsp cherry ice cream

1. Mix the stock, cream, garlic, and pepper, bring to a boil and then turn to medium low and continue to simmer until the liquid reduces by about half. Add the ice cream, melt and continue to simmer 3-5 minutes