Espresso and green peppercorn-encrusted pork tenderloin
Dave’s Seasoning Salt
Espresso and green peppercorn rub
Trim and clean tenderloin.
Season liberally with Dave’s Season Salt
Generously rub the tenderloin with the espresso and green peppercorn rub working it into the flesh.
Roast tenderloins at 400 degrees for 10 minutes then reduce heat to 350 degrees and roast to 120 degrees,
Remove pan from oven, cover with parchment and foil and then a kitchen towel and let rest for ten minutes before carving.
Espresso and green peppercorn mix
1 lb of ground espresso coffee
4 – 3.5oz cans of green peppercorns in brine
Water – as needed
Drain peppercorns and reserve brine.
Add espresso coffee to the reserved brine.
Finely chop peppercorns, and add to coffee brine mixture.
Add water to mixture to form a paste (semi – dry)
Dave's Seasoning Salt
2 cup kosher salt
1 cup black pepper
1/2 tbsp white pepper
1 tbsp cayenne Pepper
1 cup paprika
1/2 cup oregano
1/2 cup basil
1/2 cup thyme
1/2 cup onion powder
1/2 cup garlic powder
*A tribute to David Peake of Peake of Catering, Vancouver, BC