Coffee-and-Fennel-Crusted Pork Tenderloin BB
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 151.9
- Total Fat: 3.2 g
- Cholesterol: 60.1 mg
- Sodium: 58.5 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.7 g
- Protein: 22.6 g
View full nutritional breakdown of Coffee-and-Fennel-Crusted Pork Tenderloin BB calories by ingredient
Introduction
Great flavors, lean, tender and full of protein Great flavors, lean, tender and full of proteinNumber of Servings: 11
Ingredients
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32 oz. Pork Tenderloin BB @ (2 loins)
2 tsp Fennel seed
1 tsp Instant Espresso Powder (by JACKSINBOXES)
1 tsp Black Peppercorn, McCormick (by KINSPAPPY)
1 tsp unpacked Brown Sugar
.25 tsp Pepper, red or cayenne
1 tsp No Salt potassium chloride salt substitute
.625 cup Yellow Cornmeal (1 TBSP)
0.25 cup Kirkland Egg Whites
2 tbsp Argo Cornstarch
Tips
This recipe is so flavorful and juicy.
Easy to make and inexpensive.
One of the best pork tenderloin recipes I use.
Directions
Crack all dry ingredients in a mortar and pestle.
I use a coffee grinder for Starbucks Dark Roast beans.
Dry pork loins and sprinkle corn starch all around the loins,
Place egg whites in a bowl and coat pork after removing silver skin and fat. Sprinkle ground ingredients on entire loins and brown.
Grill or oven; Grill set up for indirect heat, 2 6 minutes to brown all 4 sides then @ 10 minutes at 350° till temperature reaches 145°
Cooktop griddle and oven; brown all sides then place in oven on a cookie sheet till 145° then take out and tent or cover with a large lid for 5 or more minutes till fully rested.
Serving Size: 3 ounces
I use a coffee grinder for Starbucks Dark Roast beans.
Dry pork loins and sprinkle corn starch all around the loins,
Place egg whites in a bowl and coat pork after removing silver skin and fat. Sprinkle ground ingredients on entire loins and brown.
Grill or oven; Grill set up for indirect heat, 2 6 minutes to brown all 4 sides then @ 10 minutes at 350° till temperature reaches 145°
Cooktop griddle and oven; brown all sides then place in oven on a cookie sheet till 145° then take out and tent or cover with a large lid for 5 or more minutes till fully rested.
Serving Size: 3 ounces