Coffee-Pepper Blackened Pork Tenderloin over Spinach

Have you tried coffee with pork or beef? It may sound surprising, but coffee rubs, crusts and smoked meats are cropping up on restaurant menus and family dinner tables across the country. Coffee adds a deep, exotic, slightly smoky flavor that’s subtle and delicious. I like it best on beef and pork, but try a coffee rub on chicken thighs or salmon, too.

You can wrap whole coffee beans in foil, poke holes in it and place it directly on the coals of your grill to impart a coffee-smoked flavor to grilled meats. Or you can use coffee in a dry rub or a marinade. To make a coffee rub, use the same ground coffee you’d use in your coffee maker. The finer the grind, the bigger the coffee flavor.

Dark roasts pair well with added flavors like chipotle pepper and garlic. Light roasts work well with simple sea salt and cracked black pepper. Try it yourself with my recipe for Coffee Pepper Blackened Pork Tenderloin over Spinach.