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Sliced, seared meat topped with sauce and chopped nuts, served on a bed of couscous on a round white plate.

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
Cook Time 1 hour 58 minutes
Dry Brine 8 hours
Total Time 10 hours 43 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Californian, Mediterranean
Calories: 3137
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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. 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.

Nutrition

Calories: 3137kcalCarbohydrates: 147gProtein: 402gFat: 95gSaturated Fat: 25gPolyunsaturated Fat: 15gMonounsaturated Fat: 45gTrans Fat: 1gCholesterol: 1179mgSodium: 3425mgPotassium: 7929mgFiber: 16gSugar: 2gVitamin A: 5867IUVitamin C: 2mgCalcium: 227mgIron: 24mg

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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