Dairy Farmers of Canada

Spicy Pork Tenderloin with Coffee-cream Sauce

A surprising recipe to add to your repertoire. The flavours of coffee and spices complement the pork beautifully.

  • Prep: 45 min
  • Cooking: 25 min
Yields 4 Servings
spicy pork tenderloin with coffee cream sauce


  • Spicy pork tenderloin
  • 1 tbsp (15 mL) finely ground coffee
  • 2 tsp (10 mL) brown sugar
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2.5 mL) Espelette pepper
  • 1/2 tsp (2.5 mL) fresh ground pepper
  • 1/4 tsp (1 mL) ground cinnamon
  • 1 trimmed pork tenderloin about 1 1/3 lb (600 g)
  • 2 tbsp (15 mL) butter
  • Coffee-cream sauce
  • 1 shallot minced
  • 1/4 cup (60 mL) espresso (or strong coffee)
  • 1 cup (250 mL) chicken stock
  • 1 tbsp (15 mL) maple syrup
  • 2 to 3 star anises
  • 1/4 tsp (1 mL) ground cinnamon
  • 3/4 cup (180 mL) 35, 18 or 15% cream
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Preheat oven to 350°F (180°C).

Prepare the pork tenderloin. In a bowl, combine the ground coffee, brown sugar, paprika, cumin, salt, Espelette pepper, pepper and cinnamon. Cut the pork tenderloin into 2 sections and cover them thoroughly with the spice mixture. Let stand at room temperature for 15 minutes.

In a medium skillet, brown all surfaces of the pork in the butter at medium-high heat. Remove the pork and place in a roasting dish. Roast in the oven for about 20 minutes. Cover with aluminum foil and let stand for 5 minutes at room temperature.

In the meantime, prepare the sauce. In the same skillet, lightly brown the shallot over medium-high heat. Remove the cooking grease from the skillet if necessary and deglaze with the coffee. Add the stock, maple syrup, star anises and cinnamon. Reduce by half and add the cream. Reduce to low heat and let simmer for 10 minutes. Remove the star anises.

Slice the pork tenderloin and serve with the sauce.

Serve with mashed celery root and potatoes and a green salad or steamed vegetables.


It is important for the coffee mixed with the spices to be very finely ground. If necessary, crush it with a mortar and pestle or on a cutting board with the bottom of a pot.

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Nutritional information

Per serving
Energy: 284 Calories
Protein: 34 g
Carbohydrate: 10 g
Fat: 12 g
Fibre: 0.8 g
Sodium: 823 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 82 mg
Niacin: 50 %
Selenium: 95 %
Thiamin: 117 %
Vitamin B6: 68 %