Coffee-Rubbed Pork Loin Roast

Sonoma County has an abundance of coffee producers, and Oliver’s Market is proud to feature them this week.  A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices.

  • Serves: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes


  • 1 (3 pound) Niman Ranch Pork Tenderloin Roast
  • 3 tablespoons Bella Rosa Four Seasons Coffee, finely ground
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon unsweetened cocoa powder
  • 2 tablespoons vegetable oil


  1. In a small bowl, combine Bella Rosa coffee grounds, kosher salt, black pepper, brown sugar, garlic powder, onion powder, paprika, cumin, and cocoa.

  2. Pat tenderloin roast with paper towels to remove excess moisture, then remove any silver membrane still attached. Drizzle with vegetable oil to coat, then coat with with seasoning mixture; massage seasonings and oil into meat for about 4 minutes. Cover tightly and place in fridge. Allow roast to marinate for at least four hours or overnight.

  3. Preheat oven to 350 degrees, and prepare roasting pan with a rack and 1/2 cup of water to keep meat from burning. Roast uncovered for about 45 minutes or until temperature registers 145 degrees in the thickest part of the meat. Serve with your favorite BBQ sauce.

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