Hazelnut Coffee Crusted Pork Tenderloin with Apple Raisin Sauce

Hazelnut Coffee Crusted Pork Tenderloin with

Apple Raisin Sauce

                 Ingredients            Yield: 2-4 servings

• 1                      Pork Tenderloin
• as needed         Hazelnut Coffee Rub
• 125ml (1/2c)    Apple Juice
• 30g (2Tbsp)      Raisins (Sultanas)
• 30g (1/2 small) Onion, fine dice
• 250ml (1c)        White Wine, dry (unoaked Chardonnay                                                                                             is a great choice)

                Instructions

1. Remove silver skin from the tenderloin by running knife underneath the tendon.
2. Coat liberally with hazelnut coffee rub.
3. In a large frying pan on medium high - high heat, add a bit of oil for searing.
4. Sear tenderloin in the hot pan on all sides.
5. Place the pan in a preheated 350 degree Fahrenheit oven and roast for 20-30 minutes. (If you have a rack the will fit in the pan, place the meat on the rack in the pan for a more even cooking)
6. Once pork is cooked, remove from oven and allow meat to rest for 10 minutes before slicing.
7. In a small pot with butter or oil, caramelize onions on medium high heat.
8. Once caramelized, deglaze with white wine.
9. Add raisins, and bring to a boil.
10. Reduce heat to a simmer and reduce sauce by half.
11. Once reduced in volume, add apple juice and bring to a boil.
12. Reduce heat to a simmer and reduce sauce by at least a third to half in volume.
13. Season to taste and serve!

Check out the video!!

https://youtu.be/VEsACa3FxnA

Hazelnut Coffee Rub:

http://foodasalt.blogspot.ca/2015/05/hazelnut-coffee-rub.html