Coffee-Crusted Pork Loin

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

By Betty Crocker Kitchens

January 31, 2012

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.