Coffee-Rubbed Pork Tenderloin
Buttery Asparagus
Ingredients
- 2 Tbsp water
- 1 Tbsp olive oil
- 1 Tbsp finely ground coffee
- 1 Tbsp orange juice, divided
- 1½ tsp smoked paprika
- 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, 1½ tsp orange juice, paprika, and ¼ tsp each salt and pepper in a bowl. Rub all over pork. Cover and chill 2 hours or overnight.
- Preheat grill to medium-high heat. Grill pork, covered with grill lid, 15 minutes or until a meat thermometer inserted into thickest portion reads 140°F, turning often. Let stand 10 minutes before slicing.
- Meanwhile, cook blackberries, vinegar, 1½ tsp orange juice, and ¼ tsp each salt and pepper in a saucepan over medium heat 4 minutes or until thickened. Serve sauce over pork.
Side Dish Ingredients
- 1 (12-oz) pkg asparagus
- ½ Tbsp butter
- ⅛ tsp salt
Side Dish Instructions
- Cook asparagus according to package directions; toss with butter and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
238
|
29
|
267
|
| Fat (g) | 8 | 2 | 10 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 8 | 2 | 10 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 468 | 113 | 581 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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