This recipe idea was formed while I was living in Key West working at a Taps restaurant. Everyone on my team loved coffee and I honestly don’t drink it all. The aroma of coffee on the other hand is really nice and I like that scent. Making daily specials I was thinking of a way to make a lunch special with lots of flavors and thought pork could really carry the coffee without being overpowered.
Pork loin is a great cut of meat because it is very versatile. Pork can take lots of bold flavors and still shine through. Crusting the outside with coffee and putting aggressive spices gives the pork an intense flavor. The sweetness from the drunken cherry sauce will balance out the entire dish. This recipe can be served alone or along with polenta or mash to absorb all of the juices and flavors.
- Heat grill pan and wipe with vegetable oil.
- Pre-Heat oven to 350 degrees.
- Mix coffee, cayenne pepper, paprika, onion powder, garlic powder, black pepper, and 1/2 tsp of kosher salt in a bowl.
- In a small saucepan heat up black cherries with the brown sugar, honey, orange juice, bourbon, and 1/2 tsp salt.
- Reduce cherries until liquid is halved and keep warm for serving.
- Take paper towels and remove all moisture off of the pork loin and then roll in the coffee mixture to completely cover.
- Using tongs, place pork loin on the grill pan and keep in one spot until grill marks appear. Turn the pork loin 90 degrees left or right to give you grill marks with a cross-cross-hatch pattern.
- Once you get the pork marked place on a sheet tray and put into the heated oven using an instant read thermometer to go to the temperature of your choice.
- Take out pork and let rest for up to 5 mins before slicing, after slicing place cherries and sauce on top and serve with micro-greens as your garnish.