It all started with some leftover masa harina (special corn flour that I used to make chocolate tamale cupcakes). I couldn’t let that big bag of flour go to waste, so I decided use some of it to make corn tortillas with a hint of chocolate. Then, of course, I needed something to go in the tortillas. Coffee-rubbed pork tenderloin seemed like just the thing – and my husband Jonathan, who does most of the cooking in our household, was just the man to prepare it.
The coffee-rubbed pork tenderloin that Jonathan created is simple to prepare, but wow, is it good. The meat is juicy with a prominent coffee flavor and a hint of some of the other spices: a blend of cayenne pepper, cumin, cinnamon, garlic powder, and onion powder. Although the slight sweetness of the chocolate in the tortilla is a fitting complement to pork, I would recommend this pork recipe with any type of tortilla or even on its own.
Coffee-Rubbed Pork Tacos Recipe
Note: Jonathan uses the 7-6-5 method (modified for the stove) to cook the pork. If you are interested in learning more about the method, check out the article on the 7-6-5 method on Fine Cooking.