We received a huge response to our contest--over 100 recipes! We narrowed down the entries to the top 10 recipes that we tested. From the top 10 we had three very close winners. After many discussions, the top three were placed in a jar and the winner was chosen randomly. The top recipes chosen used coffee more than once in the recipe. The winning recipe had used coffee in both the rub and the sauce created for the dish. The pork tenderloin delivered a nice amount of heat with undertones of sweet. The sauce with cherry and coffee was the perfect finishing touch.
Congratulations to Naylet LaRochelle for being the 2011 Recipe Contest Winner! Naylet won a silver Gaggia Brera. The winning recipe is below:
Coffee-Ancho Rubbed Pork with Black Cherry Coffee Pan Sauce
- 1 tablespoon freshly ground coffee
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 2 teaspoons ground Ancho chile powder
- 2 tablespoons dark brown sugar
- Kosher salt, to taste
- 1 (1 lb.) pork tenderloin, cut into 8 (about 1 inch-thick) slices
- 5 tablespoons olive oil, divided 2 large garlic cloves, peeled, very finely chopped
- 1/2 cup freshly brewed coffee
- 1 cup cherry preserves
- 1 tablespoon white wine vinegar
- 1/2 cup chopped scallions (green parts only)
- 3 tablespoons finely chopped cilantro
In a small bowl, combine ground coffee, paprika, cumin, chile powder, and sugar. Season with kosher salt to taste. Stir until well mixed. Place pork slices on a work surface. Coat both sides with coffee rub; pressing rub to evenly coat. In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Add pork to skillet. Cook, turning once, 4-6 minutes on each side or until well browned and cooked through. Remove pork slices to a plate; cover to keep warm. To the same skillet, add remaining 2 tablespoons olive oil. Add garlic; cook for about 30 seconds. Stir in coffee, cherry preserves, and vinegar, scraping bottom of pan to lift pieces from bottom of skillet. Simmer 4-6 minutes, or until sauce thickens slightly. Arrange pork slices on a serving platter. Top with coffee-cherry sauce; sprinkle with scallions and cilantro. Serve immediately. Makes 4 servings.
Thank you to all of those who entered! Your culinary creativity was impressive!