Recipes & Ideas

Coffee Spice Rub Pork with Blackberry Raspberry au Jus Recipe

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

Instructions

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.