Coffee Pork Tenderloin with Pomegranate Glaze

Prep Time20 minutes
Cook Time30 minutes
Servings: 4


  • 1 ½ lbs Copperwood Pork Tenderloin
  • ½ tsp paprika
  • 5 tbsp olive oil
  • 2 tbsp finely ground coffee
  • 1 tsp garlic powder
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1/2 tsp ground cumin

For Pomegranate Glaze:

  • 1 cup pomegranate juice
  • Seeds of 1 pomegranate
  • 1 tbsp pomegranate molasses
  • 1 cup granulated sugar
  • 1 small onion – finely diced
  • 2 springs of thyme
  • 1 tsp sea salt and cracked pepper


  • Preheat the oven to 365F (185C)
  • Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 mins.
  • Put the pork in the center of a large cast-iron skillet or heavy ovenproof dish and broil for 10 to 12 mins, flipping the pork.
  • Allow the pork to rest for 10 minutes before slicing across the grain.

Pomegranate Glaze

  • Heat the olive oil over medium heat, add the onions and cook until soft and translucent.
  • Add the rest of the ingredients to the saucepan, stir to combine. Bring to a boil, while stirring.
  • Reduce the heat, stir for 5 – 7 mins or until the sauce reduces and thickens.
  • Remove the thyme and serve the glaze with the coffee rubbed pork tenderloin.