Coffee Rubbed Pork Tenderloin with Chunky Pineapple Chimichurri

Delicious pork tenderloin with a Latin flare and flavors of coffee and pineapple.

Photo of Coffee Rubbed Pork Tenderloin with Chunky Pineapple Chimichurri


2 (about 1 lb. each) pork tenderloin
2 tablespoons finely ground coffee
4-1/4 teaspoons freshly ground black pepper, divided
4 teaspoons packed dark brown sugar
1 teaspoon, crushed dried mexican oregano
1 teaspoon onion powder
1/2 teaspoon ground cumin
2 teaspoons kosher salt, divided
1/2 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
1/4 cup firmly packed scallions, thinly sliced greens only
1/4 cup packed fresh cilantro leaves
2 tablespoons fresh Mexican oregano leaves
4 garlic clove(s)
1/2 cup plus 2 tablespoons extra virgin olive oil, divided
2 tablespoons lime juice
1/4 teaspoon crushed red pepper
2 cups, partially thawed DOLE® Chef-Ready Cuts, Pineapple Cubes


  1. Combine coffee, 4 teaspoons black pepper, brown sugar, dried Mexican oregano, onion powder, cumin and 1 teaspoon salt until well blended.  Divide rub between 2 large zip-tight plastic bags.  Place 1 tenderloin in each bag; seal bags and shake to coat tenderloins with rub. Refrigerate tenderloins at least 1 hour or up to overnight.
  2. Combine parsley, scallions, cilantro leaves, fresh Mexican oregano, and garlic in a food processor; pulse several times until well chopped.  Place in a small bowl.  Stir in 1/2 cup olive oil, lime juice, remaining salt, remaining pepper, and red pepper flakes.  Refrigerate until service.  Combine pineapple with chimichurri sauce just before service.
  3. Preheat large grill pan over medium-high heat; brush pan with oil. Remove tenderloins from bag, lightly brush off excess rub.  Cook tenderloins turning to brown all sides, about 5 minutes. Reduce heat to medium-low.
  4. Cover pan loosely with foil and cook tenderloins an additional 8 to 10 minutes longer or until internal temperature reaches 145°F.  Transfer tenderloins to cutting board; let stand 5 minutes.  Thinly slice tenderloins to serve.  Top with Chunky Pineapple Chimichurri.
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