Last week at Happy Hour (yes, believe it or not, I get out for grown-up fun once in a while) one of my friends was telling me how great the site was looking, but that he never makes anything I post because he ‘just doesn’t have a sweet tooth.’

Well, this one’s for you, Big-D.

I don’t know about you, but I always have an extra pork tenderloin in the freezer for emergency dinner situations. They’re relatively inexpensive and super easy to perfect with just a few basic ingredients. Throw a cast iron skillet into the equation and you can’t go wrong.

What’s that you say? You don’t stock your freezer with emergency pork products? Well guess what… this simple dry rub would actually be really good on ribs, steak or pork chops too so there’s simply no excuse. Just do it.

Spiced Espresso Pork Tenderloin
makes 4 – 6 servings

1 1/4 lb pork tenderloin
1/4 cup espresso powder
1/4 cup chili powder
2 tbsp packed brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp coarse ground salt
1/2 tbsp ground black pepper
1/4 tsp cayenne (optional)

Trim the pork tenderloin of any remaining silver skin, rinse and pat it dry then drop it into a ziplock bag and set aside.

Mix all of the spices in a bowl then pour them into the ziplock bag, seal and massage the dry rub into the meat. Seal and refrigerate for an hour.

Preheat the oven to 400 degrees. On the cooktop, heat a splash of canola oil (or olive oil if you don’t have canola on hand) in a cast iron skillet and sear all sides to create a good crisp coating then transfer the entire pan to the preheated oven and finish to desired doneness. (around 15 minutes for medium, 20 minutes for medium-well.)

Remove from the oven and allow the meat to rest for 15 minutes (in the pan) before slicing.

Oh, and Big-D if you need further arm-twisting to try this one out, I was sipping from a highball of Maker’s listening to The King of Limbs while writing this to channel my inner ‘wise man.’