Coffee-Crusted Pork Loin

Enjoy this coffee-crusted pork loin for dinner that’s tossed with vegetable – a delicious roasted dish. MORE + LESS -

tablespoons freshly ground coffee or instant espresso powder

tablespoons packed light brown sugar

teaspoons kosher (coarse) salt

teaspoons coarse ground pepper

teaspoon garlic powder

boneless pork loin roast (3 to 3 1/2 lb)

large carrots, cut into 3-inch pieces

large cloves garlic, peeled

large red onion, cut into 8 wedges

tablespoons olive oil

tablespoons adobo sauce (from can of chipotle chiles)

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1

Heat oven to 425°F. In small bowl, mix coffee, brown sugar, 2 teaspoons of the salt, the pepper and garlic powder. Rub coffee mixture on all sides of pork, coating completely. Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb flavors.
2

Spray shallow roasting pan or broiler pan with cooking spray. Place pork, fat side up, in pan. In medium bowl, toss carrots, garlic and onion with oil. Sprinkle with remaining 1 teaspoon salt. Arrange vegetables around pork in pan.
3

Roast 40 to 50 minutes or until meat thermometer inserted into center of pork reads 145°F. Place pork on serving platter. Cover with foil and let stand 3 minutes before slicing. Stir adobo sauce into pan drippings, tossing with roasted vegetables. Spoon vegetables and sauce onto platter around pork.