If you live in Florida, you all felt the same way this week. As soon as the temperature dips below 80°F and there’s even a hint of a breeze, it officially feels like fall. I opened the windows, lit my Falling Leaves candle, and immediately felt inspired to make something that matched the fall mood.
You could pair this coffee-rubbed pork tenderloin with just about any roasted vegetable, but sweet potatoes and brussels felt perfect for the season. I love letting the time of year inspire what I’m cooking, especially when it means taking advantage of produce that’s in season. Pork tenderloin is also one of the most underrated options for a quick weeknight dinner. I’ll admit, I usually grab one of the pre-marinated versions at the grocery store, but making my own rub was ridiculously easy and the coffee rub makes this one feel a little more special without adding much extra work.
Ingredients:
1 lb pork tenderloin
1 tbsp finely ground coffee
1 tsp ground black pepper
1 tsp kosher salt
1 tsp brown sugar
1 tsp smoked paprkia
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground cumin
Instructions:
-Pat pork dry, rub with 1 tbsp of olive oil. Mix all the spices together in a bowl then generously coat the pork.
-Heat oven to 400F
-Optional but for the best crust, heat 1 tbsp olive oil in a medium hot frying pan and sear for 2 minutes on each side.
-Place in baking dish and cook until pork reaches internal temp of 145F, about 15 minutes.
One pan roasted sweet potatoes and brussels:
-Cut sweet potatoes in 1/2-3/4 inch cubes and brussels in 1/2. Coat with about 2 tbsp of olive oil, salt, and pepper.
-Spread in a single layer on a baking sheet together.
-Roast at 400F for about 25-30 minutes, until sweet potatoes fork tender. Serve immediately.
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