1 lb pork tenderloin

1 Tbsp instant espresso powder

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp brown sugar

Olive oil for searing

Salt and pepper

Trim any excess fat off the tenderloin. In a small bowl, mix the espresso powder, chili powder, garlic powder, onion powder, and brown sugar and pour onto a large plate. Place the tenderloin on top of the rub and roll it several times while pressing gently to coat the entire surface with the rub. Cover the tenderloin with plastic wrap and refrigerate for 1 hour. Unwrap the tenderloin after 1 hour and sprinkle with salt and pepper on all sides. Preheat oven to 375 F. Lightly coat a large saute pan with olive oil and preheat to piping hot. Add the tenderloin to the pan and sear just long enough to brown on each side — approximately 30-60 seconds for each surface. Place tenderloin in a shallow pan and roast in the oven
15-20 minutes until cooked thoroughly. Slice and serve immediately.

Note: When you place the tenderloin in the saute pan, you should hear a loud sizzling sound. If you don’t, the pan is not hot enough. Remove the tenderloin and continue preheating the pan. Cooking at a lower temperature will prevent searing the rub onto the meat and a lot of the rub will be left in the pan, resulting in less flavor and texture on the tenderloin.

Recipe courtesy of Shirley Dowell, North Vernon