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Flavorful Coffee-Rubbed Pork Tenderloin Recipe with Easy Whiskey Glaze

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A bold and comforting pork tenderloin rubbed with a smoky coffee spice blend and finished with a sweet, silky whiskey glaze. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of excess fat
  • 2 tablespoons finely ground coffee (dark roast preferred)
  • 1 tablespoon smoked paprika
  • 1 tablespoon packed brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt or sea salt flakes
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup whiskey (bourbon or rye recommended)
  • 2 tablespoons brown sugar (for glaze)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine ground coffee, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to make the coffee rub.
  3. Pat the pork tenderloin dry with paper towels.
  4. Rub olive oil evenly over the pork.
  5. Generously coat the pork with the coffee rub, pressing it in so it sticks well on all sides.
  6. Heat an oven-safe skillet over medium-high heat until hot but not smoking. Sear the pork tenderloin for 3-4 minutes per side until a deep crust forms.
  7. Transfer the skillet to the oven or move the pork to a baking sheet if skillet is not oven-safe. Roast for 15-20 minutes until an instant-read thermometer reads 145°F (63°C).
  8. While the pork roasts, prepare the whiskey glaze by combining whiskey, brown sugar, Dijon mustard, and butter in a small saucepan. Heat over medium, whisking until sugar dissolves and glaze thickens slightly, about 5 minutes.
  9. Remove the pork from the oven and let it rest for 5-10 minutes.
  10. Slice the tenderloin into medallions and drizzle with the warm whiskey glaze before serving.

Notes

Use a meat thermometer to avoid overcooking; aim for 145°F internal temperature. Let pork rest before slicing to keep it juicy. If glaze thickens too much, loosen with a splash of water or whiskey. For non-alcoholic glaze, substitute whiskey with apple cider or brewed coffee. Searing is essential for a flavorful crust.

Nutrition

Keywords: coffee rub, pork tenderloin, whiskey glaze, easy dinner, smoky pork, quick pork recipe, bourbon glaze

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