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It’s a very exciting day here at Barivangelist!
This is a very special treat, because I’m so honored to bring you a recipe that is going to knock the SOCKS off your holiday dinner guests, GUARANTEED:
Chef Manny’s Chili and Coffee Crusted Pork Tenderloin, with a bonus recipe for an amazing chili chocolate sauce! And yes it’s KETO and LOW-CARB!!
Guys, it is INSANE how delicious this is!! TO DIE FOR!
I am so thrilled to introduce you to my friend, Chef Manny Martinez, restauranteur (currently building his next restaurant in Chicago; you can follow the process on his Facebook Page), and owner of the La Puerta Negra Spice and Rub Company!
Not only that, but he is embarking on a new adventure: Chef Manny is working on a curriculum for the novice home cook to turn you from kitchen zero to kitchen HERO.
In his upcoming master courses, he is going to teach the average home cook the best tips and tricks from the professional kitchen! I know Manny is my go-to chef for the best advice! He is an absolute culinary goldmine of amazing information! Believe me, I’m going to be asking him back here to Barivangelist over and over again!
Earlier this month, Chef Manny hosted a great Facebook Live showing us step-by-step how he cooks his Chili and Coffee Crusted Pork Tenderloin. It’s a great live demo with TONS of kitchen tips! (I highly advise liking his page so you don’t miss out on the upcoming live demos!)
BONUS RECIPE: CHILI AND CHOCOLATE SAUCE
Oh my gosh, I’m so thrilled to let you know that Chef Manny has so graciously offered to readers of the Barivangelist his recipe for the additional Chili and Chocolate Sauce that he demonstrates in the video! (You can see I used the sauce under the pork tenderloin in my picture.)
Snag this bonus recipe PDF by signing up for Chef Manny’s newsletter, where he shares his best tips and recipes… free!
OK, so have you got that free bonus PDF?
So without further ado, here is Chef Manny’s recipe for Chili Coffee Rubbed Pork Tenderloin!
Chef Manny's Chili and Coffee Crusted Pork Tenderloin (Keto; Low-Carb)
- 1/2 C. ground coffee2 Tbsp garlic powder3 Tbsp paprika2 Tbsp onion powder2 Tbsp ground cumin1 Tbsp ground chili de arbol* Spicy! Use sparingly if sensitive to heat2 Tbsp ground ancho chili*2 Tbsp ground chili and orange powder*2 Tbsp Himalayan pink salt (or kosher)1 Tbsp black pepperPork tenderloin (usually come two-to-a-pack, about 1 lb. each)Olive oil
- Chili and Coffee RubIn a large bowl, combine the coffee, garlic powder, paprika, onion powder, ground cumin, ground chili de arbol, ground ancho chili, ground chili and orange powder, Himalayan pink salt, and black pepper.Blend spices together, using as little or as much of each spice as you prefer; Chef Manny says that people don't learn to cook by going by a recipe, that you learn by custom blending your food according to your preference! For example, this rub recipe normally calls for brown sugar, but Chef Manny recommends omitting it when on keto.Mix together your spices in a mixing bowl. Taste the rub, and decide if you would like a little more of any of the spices.Pork Tenderloin (transcribed from Chef Manny's live cooking video, see notes**):Place your pork tenderloin onto a baking sheet. Open them both up and use paper towels to dry off any excess moisture.Before adding the rub to the pork, drizzle with a bit of extra virgin olive oil for the spices to stick to. Designate just one hand to rub olive oil all over the meat.Using the other hand, the clean hand that has NOT touched the raw meat, sprinkle the rub from up high onto the meat until it is thoroughly covered. Sprinkling from up high allows more even coverage.If you were careful not to touch your hand used to spread the olive oil onto the meat into the spice, you can use the extra spice for later, stored in an airtight container. If at any point you did touch your hand into the spice, you will need to dispose of the leftover rub to avoid contamination.Once the pork tenderloin is thoroughly covered in the rub, set aside so the rub sets into a crust.If you choose, while resting the pork tenderloin, use this time to make the bonus recipe for Chili and Chocolate Sauce*** (see notes), using the extra rub as seasoning.Heat up a large heavy skillet (cast iron recommended because it heats most evenly) over the stove top over a higher heat, but reduce heat to medium heat a few minutes before adding meat. You will not want higher than medium as the rub can burn easily.Apply a thin layer of olive oil to the bottom of the skillet and then add the tenderloins to the skillet.Allow it to sear 1 to 2 minutes on each side, rotating until browned all the way around, and the crust is seared, but not burnt.Place in oven 350 F degrees. Keep an eye on your tenderloins that they don't overcook; pork tenderloin tends to cook quickly. Chef Manny roasted his in the oven for 10 minutes, making sure tenderloin comes to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.When ready to serve, slice thinly against the grain, and top with optional Chili and Chocolate Sauce.