Coffee Crusted Pork

This rub will work on any pork.
It depends on how much pork you have.  The unit is tbsp. So (1) is 1 tbsp and (2) is 2tbsp and so on.
The rub I used

  • Ground coffee (2)
  • Salt (1/3)
  • Pepper (1/3)
  • dried thyme (1/3)
  • ground smoked paprika (1/2)
  • light brown sugar (3/4)
  • ground cumin (1/2)
  • garlic powder (1/3)
According to google,  3 tsp are 1 tbsp. I did not measure anything. I just eye balled it. 
Wash the pork, pad dry and then rub some olive oil over all the surface. The spices need to stick. Cover it generously with the spice rub and let the pork sit on the counter.
Preheat the oven to 375F.  My pork was pretty fatty. So I covered a tray with tin foil added some water to catch the fat drippings and cleaning easy. I added the water so the fat does not burn and stinks up the kitchen. With a deeper dish and water, this mixture can be used to make a nice sauce.
Cook until you reach your desired temperature.
For me it was about 30 min.

It really looked as it all burned, but nothing is really burned. Coffee ground is almost black.
I decided to just add Brussel sprouts.


-Mahlzeit-




 

Comments

Post a Comment

Popular posts from this blog

Letscho

Image
Growing up we ate a lot of letscho. I have not seen this here in any shop. So I have to invent my own. We need 3 bell peppers (different colors if you have) 10 tomatoes 1 medium glas of fire roasted peppers with liquid, chopped 1 medium sweet onion, coarsely chopped 1 medium white onion, coarseley chopped 1 small can of tomato paste 1 cup tomato juice 1 Hungarian pepper 1 Poblano pepper 4 cups of water 3 tsp of Knorr tomato bullion 1tsp of smoked paprika 1 tsp of brown sugar 1 tsp of sweet red paprika 1 tbsp of olive oil Blanch the tomatoes and peel them. Cut them into large chunks. Roast the Poblano pepper and the Hungarian Pepper over an open flame and then let it cool down. Remove the burned skin and the seeds and cut them into bite size pieces. Clean and the peppers  and cut them into bite size pieces. In a large pot, add the olive oil and the onions and let them get a little soft. Add the bell peppers and cook for 5 minutes, stir often. Then add everything...
Read more

Soljanka

Image
There are many versions of Soljanka on the internet. This is my version. We need 1 large onion (chopped) 2 cans of fire roasted diced tomatoes 1/2 bottle of tomato juice 1  cup of chopped up pickles (famous Dave's spicy chips) 4 cups of water 2 tsp of tomato bullion from Knorr 1 pack of Eckrich Turkey sausage, sliced in half over the full length and then cut into 5mm pieces 1/2 tsp of Allspice 1/2 tsp of smoked paprika The picture also shows tomato paste. I ended up not needing it. In a dutch oven, heat up some  oil, add the chopped onions, let them get translucent. Then add the sausage and let it get some color. Now add all the remaining things, bring to a boil, cover, turn the heat down and simmer for about 1h. Stir occasionally. Serve with a slice of lemon and some sour cream. -Mahlzeit-
Read more

Potato Cheese Pierogies

Image
My grandma made great pierogies. I loved her blueberry version. I will make them some time, when the blueberries in my backyard are ripe. For now I am going for the potato/cheese/sour cream version. The idea for the recipe comes from  Nagi . Now I don't need to feed many people. So I am cutting things down and changing the process. There are several components that come together at the end. Potato cheese mixture (part 1): Peel about 6 potatoes, cut them, and cook until done. When they are still fairly hot, put them through a potato ricer. (I got myself one a few years back, as I also like to make German potato dumplings, and for those I would need that.) Spread the potatoes on a flat board or plate and let it cool down. When they are room temperature, cover tight with cling wrap and into the fridge they go. I did that yesterday. The next day (part 2): Put the potatoes in a bowl, add some salt and pepper, 2 tbsp of melted butter, and some cheese. I used a mix of smoked gouda and par...
Read more