Coffee-Marinated Pork Tenderloin with Blackberry Sauce
Cucumber, Basil, and Arugula Salad
Ingredients
- 2 Tbsp water
- 1 Tbsp avocado oil
- 1 Tbsp finely ground coffee
- ½ Tbsp smoked paprika
- 1 Tbsp fresh orange juice, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lb pork tenderloin
- 1 cup blackberries
- 1 Tbsp balsamic vinegar
Instructions
- Whisk together water, oil, coffee, paprika, ½ Tbsp orange juice, and ¼ tsp each salt and pepper in a bowl; rub all over pork. Chill 2 hours or overnight.
- Preheat grill to medium-high heat. Grill pork, covered, 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F, turning often. Let stand 3 minutes before slicing.
- Meanwhile, combine blackberries, vinegar, ½ Tbsp orange juice, and ¼ tsp each salt and pepper in a saucepan. Cook over medium heat 6 to 8 minutes or until sauce is thickened. Serve sauce over pork.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 cucumber, peeled and sliced
- 2 Tbsp chopped fresh basil
- ½ lemon
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp raw honey
- 2 tsp Dijon mustard
- 1 clove garlic, minced
Side Dish Instructions
- Combine arugula, cucumber, and basil in a bowl.
- Grate lemon to measure ¼ tsp zest, and squeeze lemon to yield ½ Tbsp juice.
- Whisk together lemon zest, juice, oil, vinegar, honey, mustard, and garlic. Drizzle vinaigrette over salad; toss.
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