When Derek and I went to Hawaii on our honeymoon, we promised each other not to buy any silly souvenirs but to only buy things that could be used or consumed. We really don’t need any more tchotchkes or other things to clutter our home. So one of the few things we did bring back was Kona Joe coffee. We toured the farm while on the Big Island and were amazed at their trellis-grown coffee.
We also bought a little pouch of Kona Coffee Rub. I had been waiting to use this spice rub for awhile, so when I came across this recipe for pork tenderloin, I jumped at the chance to give it a try.
I love using a cast-iron skillet for cooking pork tenderloin. You can get a nice sear on the meat and then throw the whole thing in the oven to finish cooking. No muss, no fuss.
I’m not the biggest fan of cooked cauliflower, but trusting my go-to method for cooking veggies, roasting, did not let me down. Of course adding bacon and garlic didn’t hurt either. This dinner was a double dose of pork goodness, but it was so yummy!
1 pound pork tenderloin
1 1/2 tablespoons dry spice rub (your favorite brand or see below)
2 tablespoons canola or vegetable oil
3/4 cup apple cider or juice
1 tablespoon unsalted butter
spice rub: (adapted from Food Network)
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/8 teaspoon allspice
1/8 teaspoon cayenne
Heat oven to 375 degrees. Preheat a heavy-bottomed skillet (we use a cast iron pan) over medium-high heat for one minute. While the pan preheats, use paper towels to dry the pork then roll in seasoning blend/rub. Add oil to preheated skillet then add pork. Sear pork on all sides until a rich brown color, about 2 minutes on each side. Remove pan from heat and transfer to the oven for about 10-15 minutes or until cooked through (until the internal temperature is 150-160 degrees). Remove pork from pan then allow to rest for at least 5 minutes. While pork is resting, place the skillet over medium heat, add apple cider/juice and simmer until reduced by half. Add butter to reduced cider then serve drizzled over sliced pork.
1 head cauliflower, cut into small florets
6 cloves garlic, sliced or halved
3 strips bacon, cut into bite sized pieces
2 teaspoons olive oil
Salt to taste
Freshly ground black pepper to taste
Preheat oven to 375 degrees. On a foil-covered baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil. Roast for 20-30 minutes until bacon is crisp and cauliflower is cooked through. Season with salt and pepper to taste.
The cooking time on the cauliflower varies depending on how big you cut the florets.