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Espresso Pork Tenderloin
For those who love coffee in many different forms. The espresso gives the meat a beautiful dark color and makes for a rich, flavorful sauce. This recipe will give eight generous portions.

Marinade Ingredients:

• 1 c. cold espresso or strong regular coffee
• 6 large garlic cloves, peeled and sliced
• 1/4 c. coarsely chopped onion
• 2 tbsp. honey
• 1/4 c. dark rum
• 1/2 tsp. fresh ground black pepper
• 2-3 whole cloves
• 1/4 tsp. fresh grated nutmeg

Ingredients:

• 4 whole pork tenderloins, approximately 12 oz. each
• 3-4 tbsp. vegetable oil
• 2 c. brown meat stock
• 2-3 tbsp. cold butter
• salt and fresh ground black pepper to taste

Place all ingredients except the pork, vegetable oil, stock and butter into a bowl and whisk to combine.

Trim the pork tenderloins of any fat and sinew if necessary and place into a heavy plastic freezer bag large enough to hold the meat and marinade.

Pour the marinade into the bag and seal the bag, squeezing out as much air as possible.

Turn the bag over to coat the tenderloins and place onto a plate or tray then into the refrigerator for at least 6 hours or overnight.

Remove the tenderloins from the marinade and pat dry with paper towels or a clean kitchen cloth and set aside.

Heat a heavy bottomed frying pan large enough to hold all four tenderloins or use a smaller pan and sear the tenderloins in two batches.

When the pan is hot add the vegetable oil and sear the tenderloins 1 1/2- 2 minutes on each side and remove to an oven proof tray.

Transfer the tenderloins to a preheated400F. oven and roast 8 minutes until medium.

Remove from the oven and set aside covered lightly and allow the tenderloins to rest before slicing.

While the tenderloins are in the oven strain the marinade into the frying pan, bring to a boil and reduce by half.

Add the chicken stock and reduce by approximately 2/3 until it begins to thicken.

When the sauce begins to look syrupy lower heat and whisk in the cold butter.

Season to taste with salt and pepper and remove from the heat.

Slice the tenderloins on a bias into 1/2 inch medallions and serve with the sauce.