OK, let’s be honest: This is by far the best recipe on this website. The chili spices MIGHT be a little tricky to find, but they are worth the extra effort! The sauce you see in the image is Chef Manny’s Chili and Chocolate Sauce, which you can get by opting in to his newsletter (see notes below)!
- 1/2 C. ground coffee
- 2 Tbsp garlic powder
- 3 Tbsp paprika
- 2 Tbsp onion powder
- 2 Tbsp ground cumin
- 1 Tbsp ground chili de arbol* (Spicy! Use sparingly if sensitive to heat)
- 2 Tbsp ground ancho chili*
- 2 Tbsp ground chili and orange powder*
- 2 Tbsp Himalayan pink salt (or kosher)
- 1 Tbsp black pepper
- Pork tenderloin (usually come two-to-a-pack, about 1 lb. each)
- Olive oil
Chili and Coffee Rub
- In 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.
*These spices can be found in the international aisle of your favorite store of your local Mexican store.
**Link for Chef Manny’s live cooking video: https://www.facebook.com/chefmannymartinez/videos/2369598903326527/
***To receive your free bonus recipe for the Chili Chocolate Sauce, simply subscribe to Chef Manny’s Newsletter on this page: https://barivangelist.com/chef-mannys-chili-and-coffee-crusted-pork-tenderloin-keto-low-carb/
- Serving Size: 8
- Calories: 176
- Fat: 6 g
- Carbohydrates: 5 g NET
- Protein: 26 g