Tag Archives: Home Cooking

Coffee Rubbed Pork Tacos

Coffee Rubbed Pork Tacos

After all the cooking earlier, finally got to dinner.  It was a little time consuming, but was definitely worth it.  I started this while everything else was simmering in the stock pot.  Pretty easy too!

Cover a baking dish and place the pork in it while you mix the spices together.

Then cover the pork on all sides with the mixture.

Cover with plastic wrap and refrigerate for at least 2 hours.  This was perfect to get other stuff done during the day.  Then pull out and let come to room temperature, at least twenty minutes.

Once room temperature place in a hot pan (we used cast iron), but I’m thinking next time after searing it that I’d put it on the grill.  But I did it exactly as the recipe stated.  So we seared it on the top for 7 minutes, flipped it over and did it again for 6 minutes.  Don’t touch the meat during this process, it lets the seasonings combine for a great crisp coating.

This process was a little smoky.  Make sure to open the windows!

After searing on both sides you’re supposed to let it sit in the hot pan for another 5 minutes and then pull out and let it rest for 5 minutes after that.  Once we did that we pulled it out to cut it and it was still not cooked all the way.  I already had the oven on for something else, so I put it in there in the skillet and cooked it for a few minutes and voila the pork was done!

Next slice it up and make tacos.

The tacos were delicious and even better with the Tomatillo Salsa Verde that I posted about earlier.

sorry if the pictures look a little blurry, used the wrong camera oops!


Hope you enjoy

Here is the recipe card already for you if you want to just print it here.


Cinnamon Chili Rubbed Pork with Apple Salsa

Cinnamon Chili Rubbed Pork with Apple Salsa

Tonight scheduled was a Pork Loin rubbed in cinnamon and chili powder.  The meal didn’t take to long to prepare, except when waiting for lime juice for an hour.  Yes, I know I plan everything ahead and shop ahead, and still somehow missed lime juice.  Then mom ran into five people making it a very long wait.

So over all not too hard to make, I made a few changes to the dish for our liking and to take out a few calories. 

Manda – The pork was cooked well.  If I make it again, I’ll definitely let the rub sit a little more the next time, because there wasn’t enough flavor in the pork.  The outside crunch was awesome, and the apple salsa went really well with everything.  A

Family – Mom isn’t big on onions and it was her first time with cilantro (apparently it was too strong for her), and Sister needed ketchup for the potatoes (because I didn’t use butter) But they both liked it.  But overall plates were clean at the end of the night.  A

Original Recipe: Rob Wolf’s Cinnamon Chili Rubbed Pork with Apple Salsa

My version:

Cinnamon Chili Rubbed Pork with Apple Salsa

Servings 6-8

Total Time: 45 minutes including marinating time. (would be better if marinated over night)

1 Pork Tenderloin

3 T olive oil

3 cloves of minced garlic

1 T chili powder ( I used Ancho Chili powder, added some smoke to the flavor)

1/2 T ground cinnamon

S & P to taste

Apple Salsa

2 C diced apples, I used a red and a green apple

1/2 C diced red bell pepper

1/3 C fresh lime juice

1/4 C diced red onions

1/4 C fresh minced cilantro

1 tsp fresh minced Stevia (I used this out of my garden instead of honey)

1/4 tsp salt

1/4 tsp cracked black pepper

Preheat over 400°

Combine olive oil, chili powder and cinnamon in a large shallow bowl.  Add your pork and coat the pork evenly.  Sprinkle both sides with salt and pepper.  Let the pork marinate in the rub for 15 to 30 minutes. (I suggest overnight.)

While this was happening I made the salsa, pretty simply mix all ingredients stirring well.

Then after marinated, heat a grill pan over medium heat and spray with coconut oil spray.  Add pork cook until browned on each side about 2-3 minutes on each side.

Transfer pan to the oven, bake pork until desired temperature. This took us about 18 minutes.  After done, let pork rest for 5 minutes and then slice into pieces about 1/2 inch thick.

I plate these with some smashed potatoes, to add a little more to the dish and covered it with salsa.

I think the dish needs a little more color, but I haven’t figure out exactly what I’d do to change it.  Any suggestions?

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