Smoked Coffee-Rubbed Pork Tenderloin

Pork tenderloin rubbed with coffee grounds, cocoa powder, paprika, and chili powder, then served over Israeli couscous cooked in a preserved lemon court bouillon with toasted hazelnuts, finished with a honey and preserved lemon gastrique.

Why You'll Love Smoked Coffee-Rubbed Pork Tenderloin

The rub is coffee grounds and cocoa powder along with paprika and chili powder, unusual for pork, and it builds a dark, almost bitter crust. The couscous cooks right in a preserved lemon broth, and the gastrique (honey, apple cider vinegar, preserved lemon, and a hit of cinnamon) ties the sweet and sour together. Toasted hazelnuts on top add crunch.

Tips and Tricks

• Dry brining gives pork better flavor and crust-don't skip it.
• Letting the pork rest after cooking keeps it juicy and tender.

Variations

• Swap pork for boneless chicken thighs or duck breast.
• Use farro or quinoa instead of couscous for a grain swap.

Substitutions

• No preserved lemon? Use Meyer lemon zest + salt.
• No smoker? Roast at 375°F after searing for similar results.

Best served with

• Store pork, couscous, and gastrique separately in airtight containers for up to 3 days.
• Reheat gently; the gastrique can be warmed or served cold.

Common Questions

Smoked Coffee-Rubbed Pork Tenderloin

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This isn't your average pork tenderloin. Coffee-rubbed and smoked to perfection, it's served with preserved lemon couscous and a sweet-sour gastrique that hits all the right notes.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 58 minutes mins

Dry Brine 8 hours hrs

Total Time 10 hours hrs 43 minutes mins

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Pork Tenderloin & Spice Rub

• 1 Pork tenderloin
• Kosher salt
• 1 tablespoon Paprika
• 1 tablespoon Chili powder
• 1 teaspoon Coffee grounds
• 1 teaspoon Unsweetened cocoa powder
• 1 teaspoon Garlic powder
• 1 teaspoon Black pepper
• 1 Olive oil for brushing

Preserved Lemon & Honey Gastrique

• ¼ cup Honey
• 1 tablespoon Sugar
• ¼ cup Apple cider vinegar
• 2 tablespoon Fresh lemon juice
• 2 tablespoon Preserved Lemon Paste
• 1 teaspoon Dijon mustard
• ¼ teaspoon Ground cinnamon
• 2 tablespoon Beef stock

Israeli Couscous & Court Bouillon

• 1 cup Israeli couscous
• 1 tablespoon Olive oil
• 1 ½ cups Water or chicken stock
• 1 tablespoon Preserved Lemon Paste
• 1 clove Garlic smashed
• 1 Bay leaf
• Kosher salt
• Black pepper
• Thyme for garnish
• 2 tablespoon Hazelnuts toasted & chopped

Equipment

• Traeger or smoker
• Sheet tray with wire rack
• Saucepan
• Cast iron pan
• Medium saucepan or pot

Method

 

Pork Tenderloin (Dry Brine + Smoking)

1. Pat pork dry. Season generously with kosher salt and place on a wire rack over a sheet tray. Refrigerate uncovered overnight (dry brine).
2. The next day, mix paprika, chili powder, coffee, cocoa, garlic powder, and black pepper. Rub evenly over pork. Let sit at room temp for 30 min.
3. Preheat Traeger to 225°F with hickory or oak pellets.
4. Smoke pork for 1-1.5 hours until internal temp hits 130°F.
5. Increase Traeger to 450°F or sear in cast iron until internal temp reaches 140-145°F. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Rest 10 minutes before slicing.

Preserved Lemon & Honey Gastrique

1. In a small saucepan, combine honey, sugar, and vinegar over medium heat. Stir to dissolve.
2. Simmer for 5-7 minutes until thickened slightly.
3. Stir in preserved lemon paste, lemon juice, Dijon, and cinnamon. Simmer 2-3 minutes more.
4. Thin with stock or water if needed. Optional: strain for a smooth finish. Adjust seasoning to taste.

Israeli Couscous in Lemon Court Bouillon

1. Dry toast couscous in a pan until lightly golden; set aside.
2. In a saucepan, combine water or stock, preserved lemon paste, garlic, bay leaf, and salt. Simmer for 5 minutes.
3. Remove garlic and bay leaf. Add olive oil and couscous. Simmer 10-12 minutes until liquid is absorbed.
4. Season with salt and pepper. Fluff with a fork.

To Plate

1. Spoon couscous onto plates.
2. Slice rested pork into thick medallions and layer over couscous.
3. Drizzle with preserved lemon gastrique.
4. Finish with fresh thyme, toasted hazelnuts, and more gastrique on the side.

Notes

Storage: Store the sliced pork, couscous, and gastrique separately in airtight containers in the fridge for up to 3 days. Pork tenderloin is lean and dries out fast, so reheat it gently, covered, in a low oven with a splash of stock rather than the microwave. The gastrique keeps even longer, up to 2 weeks, and warms up fine.

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