Coffee Rubbed Pork Tenderloin
Cheddar-Black Pepper Polenta with Spinach and Tomatoes
Ingredients
- 2 Tbsp ground dark roast coffee
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 2 (1-lb) pork tenderloins, trimmed
- 2 Tbsp olive oil
- ½ cup pure maple syrup
- 1 tsp dried rosemary
Instructions
- Preheat oven to 425°F. Stir together coffee, paprika, garlic powder, salt, and pepper in a small bowl; rub over pork.
- Cook pork in hot oil in a large oven-safe skillet over medium-high heat, 3 to 4 minutes per side or until browned.
- Transfer skillet to oven, and bake 10 to 12 minutes or to desired doneness.
- Meanwhile, heat syrup and rosemary in a small saucepan over medium heat 1 minute. Serve over pork.
Side Dish Ingredients
- 3 cups chicken broth
- 3 cups water
- 1½ cups quick-cooking polenta
- 1 (6-oz) pkg baby spinach
- 1 pint grape tomatoes, halved
- 1 cup shredded Cheddar cheese
- 1 tsp pepper
Side Dish Instructions
- Bring broth and water to a boil in a large saucepan over medium-high heat; stir in polenta. Cook 5 to 10 minutes or until liquid is absorbed and polenta is tender.
- Remove from heat, and stir in spinach, tomatoes, cheese, and pepper; season to taste.
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