Coffee-Marinated Pork Tenderloin
Cucumber, Basil, and Arugula Salad
Ingredients
- ¼ cup water
- 2 Tbsp avocado oil
- 2 Tbsp finely ground coffee
- 1 Tbsp smoked paprika
- 2 Tbsp fresh orange juice, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 pork tenderloins (2 lb)
- 2 cups blackberries
- 2 Tbsp balsamic vinegar
Instructions
- Whisk together water, oil, coffee, paprika, 1 Tbsp orange juice, and ½ tsp each salt and pepper in a bowl. Rub all over pork in a large baking dish. Chill 2 hours or overnight.
- Preheat grill to medium-high heat. Grill pork, covered, 15 to 20 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, 1 Tbsp orange juice, and ½ 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 (10-oz) pkg baby arugula
- 2 cucumbers, peeled and sliced
- ¼ cup chopped fresh basil
- 1 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, cucumbers, and basil in a bowl.
- Grate zest from lemon to equal ½ tsp zest and squeeze juice to yield 1 Tbsp.
- Whisk together lemon zest, juice, oil, vinegar, honey, mustard, and garlic. Drizzle vinaigrette over salad; toss.
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