Coffee Rubbed Pork Loin Roast
This week, we’ve turned the spotlight on Sonoma County’s own Bella Rosa Coffee and slashed prices on all things Bella Rosa! This family owned and run company has deep roots at Oliver’s Markets – in fact, all the coffee we serve in our bakeries is Bella Rosa. It may be nearly Thanksgiving, but who says BBQ has to be seasonal? The oven-roasted, coffee-rubbed pork loin roast is tender and juicy, and it packs a wallop of Bella Rosa coffee flavor! Great for a unique holiday feast or any time you’re craving a little taste of summer.
*Prices valid through 11/19/19.
- Serves: 4-6 servings
- Prep Time: 4 hours
- Cook Time: 1 hour
- 1 (3 lb.) Pork Loin Roast
- 3 tbsp. Bella Rosa Four Seasons Coffee, finely ground
- 1 tbsp. Kosher Salt
- 1 tbsp. Brown Sugar
- 2 tbsp. Paprika
- 1 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Cumin
- 1/2 tsp. Unsweetened Cocoa Powder
- 2 tbsp. Vegetable Oil
In a small bowl, combine Bella Rosa coffee grounds, kosher salt, black pepper, brown sugar, garlic powder, onion powder, paprika, cumin, and cocoa.
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 the seasoning mixture; massage seasoning and oil into meat for about 4 minutes. Cover tightly and place in fridge. Allow roast to marinate for at least 4 hours or overnight.
Preheat oven to 350 degrees, and prepare a roasting pan with a rack and 1/2 cup of water to prevent 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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