Coffee Spice Rub Pork with Blackberry Raspberry au Jus

Prep Time:10 minutes

Cook Time:30 minutes

Servings:8

Description:
Blackberries and raspberries roast in the pork juices of this flavorful tenderloin. The coffee flavored rub would taste great with any cut of pork. Make a larger batch and save for future uses. If you don't want to add liqueur to sauce, use an equal amount of broth instead.

Ingredients

4 tablespoons instant espresso powder
2 tablespoons light brown sugar
2 teaspoons Kosher salt
2 teaspoons ground cumin
1 1/4 teaspoons cracked black pepper
1/4 teaspoons cayenne pepper
2 tablespoons olive oil
2 pork tenderloins (about 1 pound each)
1 leek, trimmed and sliced
1 cup chicken broth, divided
1 package (6 ounce) Driscoll's Raspberries, divided
1 package (6 ounce) Driscoll's Blackberries, divided
1/3 cups Chambord, or other berry flavored liqueur

Directions
Nutrition
Reviews

Preheat oven to 425°F. Stir espresso powder, sugar, salt, cumin, black pepper and cayenne pepper together in a small bowl. Rub mixture onto pork, coating all sides.

Heat oil in large skillet over medium-high heat; add pork and brown evenly, about 4 minutes.

Place leeks and 1/2 cup chicken broth in a large roasting pan. Add pork to pan. Roast in oven 20 minutes. Add remaining 1/2 cup chicken broth and 1/2 cup each raspberries and blackberries. Roast 10 minutes longer or until internal temperature is 160°F. Remove pork to a platter and let rest 10 minutes.

Crush roasted berries with a fork. Add Chambord and place roasting pan over medium heat; cook and stir 2 minutes. Add remaining raspberries and blackberries. Serve over sliced pork.