Imagine a dish that combines the rich, bold intensity of espresso with the succulent tenderness of perfectly cooked pork - a culinary masterpiece that transforms an ordinary dinner into an extraordinary dining experience. This Espresso Encrusted Pork Roulade isn't just a recipe; it's a gourmet journey that will tantalize your taste buds and impress even the most discerning food lovers. With a perfect balance of aromatic spices and a stunning presentation, this dish promises to elevate your cooking game and become the star of your dinner table.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork tenderloin
- 2 tablespoons espresso powder
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Fresh herbs (parsley, thyme) for garnish
Instructions
- Prepare the pork tenderloin by trimming any excess fat and silver skin. Butterfly the tenderloin by making a lengthwise cut about 3/4 through the meat, then open it flat like a book.
- In a small mixing bowl, combine espresso powder, brown sugar, garlic powder, salt, and black pepper to create the spice rub. Mix thoroughly to ensure even distribution of ingredients.
- Lay the butterflied pork tenderloin on a clean cutting board and pat dry with paper towels to ensure the spice rub adheres well.
- Generously coat both sides of the pork with the espresso spice mixture, pressing the seasoning into the meat to create an even crust.
- Carefully roll the pork tenderloin tightly from one long side to the other, creating a compact roulade. Secure the roll with kitchen twine at 1-inch intervals to maintain its shape during cooking.
- Preheat the oven to 375°F (190°C). Meanwhile, heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the pork roulade on all sides, rotating carefully to create a deep golden-brown crust, approximately 2-3 minutes per side.
- Transfer the skillet with the seared pork directly into the preheated oven and roast for 45-50 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Remove from oven and let the pork rest for 10-15 minutes, allowing the juices to redistribute. This step helps ensure a moist and tender result.
- Remove kitchen twine, slice the roulade into medallions approximately 1-inch thick.
- Garnish with freshly chopped parsley and thyme before serving. The espresso crust will provide a rich, complex flavor complementing the tender pork.
Tips
- Temperature is Key: Use a meat thermometer to ensure precise doneness. 145°F is the sweet spot for perfectly cooked, juicy pork.
- Spice Rub Technique: Press the espresso spice mixture firmly into the meat to create a robust, flavorful crust that will caramelize beautifully.
- Resting Matters: Always let the meat rest after cooking. This allows juices to redistribute, ensuring each slice is moist and tender.
- Twine Trick: When tying the roulade, ensure the kitchen twine is snug but not too tight to allow even cooking.
- Fresh Herbs Make a Difference: Use freshly chopped parsley and thyme for garnish to add a bright, aromatic finish to your dish.
- Pan Selection: Use an oven-safe skillet to minimize dishes and allow for seamless transition from stovetop to oven.Pro tip: For an extra flavor boost, consider serving with a quick pan sauce made from the delicious browned bits left in the skillet after cooking!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 3g
Protein: 45g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 120mg
