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Pork Tenderloins in Coffee-Plum Glaze with Crunchy Coffee - photo 1
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Pork Tenderloins in Coffee-Plum Glaze with Crunchy Coffee

Pikantne Main dishes Dishes for Special Occasions Fusion cuisine 75 min Medium 4 wyświetleń ~28.68 PLN - (0)
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Description

Here is a dish that revolutionizes the perception of coffee in the kitchen, moving it from the cup straight to an exquisite plate. Juicy, perfectly seared pork tenderloins are enveloped in a velvety, sweet-savory glaze made from intense espresso and thick plum preserves. The depth of flavor is enhanced by a hint of soy sauce and balsamic vinegar. As a counterpoint to the delicate meat and smooth sauce, we serve creamy parsnip purée with a slightly nutty flavor. The finishing touch is an absolutely surprising, crunchy crumble made from coarsely ground coffee beans, butter, and breadcrumbs, which adds not only texture but also an incredible aroma. This dish is a true play of flavors and textures – perfect for a romantic dinner or a celebration when you want to impress your guests with something absolutely unique.

Składniki (15)

Servings:
2
  • Polędwiczka wieprzowa 500 g
  • Parsnip 400 g
  • Whole bean coffee (high-quality arabica) 3 łyżki
  • Plum preserves 60 g
  • Butter 45 g
  • 30% cream 50 ml
  • Breadcrumbs 30 g
  • Balsamic vinegar 15 ml
  • Light soy sauce 15 ml
  • Olive oil 30 ml
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Brown sugar 5 g
  • Fresh thyme 3 g
💰 Szacowany koszt dania: ~28.68 PLN (14.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of parsnip purée

1

Start by preparing the purée. Wash the parsnip roots thoroughly under running water. Peel them with a vegetable peeler, then cut them into even cubes about 2 cm on each side. Even pieces will ensure that the vegetable cooks evenly.

Ingredients: Parsnip
Use a sharp knife and a stable cutting board. If the parsnip has a hard, woody core (mainly in large, old specimens), cut it out and discard it, as it may be bitter.
2

Place the chopped parsnip in a medium-sized pot. Cover it with cold water so that it completely submerges the vegetables. Add a generous pinch of salt (about 2g). Bring the water to a boil over high heat, then reduce the heat to medium and cook for about 15-20 minutes. The parsnip is ready when a fork goes into it with no resistance.

Ingredients: Parsnip, Salt
Cooking with the lid slightly ajar will speed up the process. Do not overcook the parsnip, as the purée will become watery. Check for tenderness every few minutes after 15 minutes of cooking.
3

Drain the cooked parsnip thoroughly in a colander, allowing it to steam off for about a minute. Transfer the hot parsnip back to a dry pot. Add butter (1 tablespoon, about 15g) and 30% cream. Blend everything into a perfectly smooth, creamy mixture using an immersion blender. Season to taste with salt and freshly ground pepper. Cover and set aside in a warm place.

Ingredients: Parsnip, Butter, 30% cream, Salt, Pieprz czarny świeżo mielony
The best tool for this is an immersion blender, which will give you the smoothest consistency. If you don't have one, you can use a potato masher, but the purée will have a more chunky texture. Add the cream gradually, controlling the thickness.

Preparation of coffee crumble

4

In a small, dry skillet, heat the breadcrumbs, toasting them for 1-2 minutes over medium heat until they start to smell fragrant and lightly brown. Meanwhile, coarsely grind 1 tablespoon of coffee beans (about 10g). The beans should have a consistency similar to coarse sand, not powder. Transfer the toasted breadcrumbs to a small bowl, add the ground coffee, 1 tablespoon of melted butter (about 15g), and a pinch of salt. Optionally, to enhance the flavor, add a teaspoon of brown sugar. Mix everything with a fork until small clumps form. Set aside.

Ingredients: Breadcrumbs, Whole bean coffee (high-quality arabica), Butter, Salt, Brown sugar
For grinding coffee, it's best to use a burr grinder with adjustable coarseness. If you don't have one, you can use a blade grinder, grinding very briefly in pulses. You can also crush the beans in a mortar. Be careful not to burn the breadcrumbs – keep stirring them constantly.

Preparing the tenderloins

5

Clean the pork tenderloin of membranes and excess fat. Dry it very thoroughly with a paper towel – this is key to achieving a nice, brown crust while frying. Cut the meat into slices about 3-4 cm thick. Lightly sprinkle each slice with salt and freshly ground pepper on both sides.

Ingredients: Polędwiczka wieprzowa, Salt, Pieprz czarny świeżo mielony
Use a very sharp knife to remove the silvery membrane (the fascia). Slide the knife under the membrane and run it flat along the meat. Thoroughly drying the meat prevents fat from splattering and ensures that the meat fries rather than boils.
6

In a large skillet (preferably stainless steel or cast iron), heat 2 tablespoons of olive oil until hot (it should start to shimmer slightly in the pan). Carefully place the slices of tenderloin in the skillet. Sear them over high heat for about 2-3 minutes on each side, until they are deeply golden brown. Do not move the meat while it is cooking; let it caramelize nicely. Transfer the seared meat to a plate and set aside.

Ingredients: Polędwiczka wieprzowa, Olive oil
Do not overcrowd the pan! If the pieces of meat are too close to each other, the temperature of the fat will drop and the meat will start to stew. It's better to fry in batches. The meat in the center should remain slightly pink – it will cook through later in the sauce.

Preparation of coffee-plum glaze

7

Brew a very strong espresso with the remaining 2 tablespoons of coffee beans (about 20g) to obtain about 60 ml of brew. Lower the heat under the pan where the meat was cooked. Add the last tablespoon of butter (15g). Once it melts, add the garlic, either pressed through a garlic press or finely chopped. Optionally, add sprigs of thyme. Sauté for 30 seconds, stirring constantly, until the garlic releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Whole bean coffee (high-quality arabica), Butter, Garlic, Fresh thyme
The pan after frying the meat contains valuable flavor remnants (the so-called fond), which serve as the base for the sauce. Use freshly brewed coffee, not instant. If you don't have a coffee maker, you can brew coffee in a moka pot or pour a small amount of boiling water over the ground beans and strain it.
8

Pour the brewed espresso, soy sauce, and balsamic vinegar into the garlic in the pan. Use a wooden spoon to scrape up all the tasty bits stuck to the bottom of the pan. Add the plum preserves and mix well until they dissolve and combine with the liquid. Cook the sauce over low heat for 2-3 minutes until it thickens slightly and becomes glossy.

Ingredients: Whole bean coffee (high-quality arabica), Light soy sauce, Balsamic vinegar, Plum preserves
This process is called deglazing. It releases all the flavor that remained in the pan after frying the meat. The sauce should have the consistency of a thin syrup. If it is too thick, add a little hot water.

Final combination and serving

9

Place the seared tenderloins back in the pan with the sauce. Coat each piece thoroughly in the glaze. Reduce the heat to low, cover the pan, and simmer the meat in the sauce for another 3-4 minutes. This will allow the meat to absorb the flavors of the sauce and remain perfectly juicy inside.

Ingredients: Polędwiczka wieprzowa
Do not cook the meat too long at this stage to avoid drying it out. It's only about warming it up and combining the flavors. The meat is ready when it is firm to the touch.
10

On two warmed plates, place portions of creamy parsnip purée. Next to it, arrange a few pieces of tenderloin. Generously drizzle the meat with the remaining glaze from the pan. Finally, sprinkle everything with the previously prepared crunchy coffee crumble. Serve immediately, enjoying the extraordinary combination of flavors.

For spreading the purée, you can use a spoon to create an artistic 'swirl' on the plate. Heating the plates (e.g., in an oven set to 50°C) will help the dish maintain its temperature longer.

Fun Fact

💡

Although coffee is mainly associated with beverages and desserts, it has been used for centuries in Latin American and Middle Eastern kitchens as an ingredient in marinades and sauces for meats. Its bitter notes perfectly enhance the flavor of red meat and game, creating complex, deep flavor compositions.

Best for

romantyczna kolacja uroczysty obiad spotkanie z przyjaciółmi kiedy chcesz zaimponować

Tips

🍽️ Serving

The dish looks beautiful on dark, matte plates that highlight the color of the purée and the shine of the glaze. It can be decorated with a fresh sprig of thyme or a few whole coffee beans for a visual hint about the ingredients. A glass of dry red wine with fruity notes, such as Primitivo or Merlot, pairs well with the dish.

🥡 Storage

If there are leftovers, store the purée and meat with sauce in separate airtight containers in the refrigerator for up to 2 days. Keep the crumble at room temperature in a closed jar to maintain its crunchiness. Gently reheat the meat with sauce in a pan, adding a little water. Reheat the purée in a small pot over low heat, stirring and possibly adding a bit of milk or cream.

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