Cook Once, Eat Thrice "Coffee-Rubbed Roasted Pork Loin"
Two of my favorite things in the world. Pork and coffee. In these uncertain times here's an easy recipe where you can cook once and eat thrice. Something your whole family will love. My next two posts will feature dishes that were made using this Coffee-Rubbed Pork Loin as my base protein. Being stuck at home doesn't mean you can't be creative and have variety in your meals. Here's my recipe
Recipe:
Ingredients
Rub:
3 tablespoons packed dark brown sugar
1.5 tablespoons ground Cuban coffee or espresso
1.5 tablespoons kosher salt
3 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
Directions:
Combine all of the ingredients for the rub in a small bowl and mix to combine; set aside.
Get your pork loin and pat it dry with paper towels. Sprinkle the loin them with all of the spice mixture, and rub until evenly coated.
Place in the oven at 350°F for an hour and 15 minutes or until the internal temperature reaches 145°F
Transfer the loin to a cutting board and let it rest for 5 to 7 minutes. Cut crosswise into 1/2-inch-thick slices, top with a little chopped parsley and a pinch of salt before serving over rice and black beans.
This is part 2 of my Cook Once, Eat Thrice "Coffee-Rubbed Roasted Pork Loin" series. The second meal I made were tacos! Take a couple of 3/4 inch slices of your Pork Loin and cut them into cubes. Oil a skillet and set to medium heat. Sear your pork cubes for a minute or two just to get a little color on them. For your toppings chop some white onion, tomatoes, and fresh cilantro. From two slices of loin I was able to yield enough pork for 6 tacos.
This post is part 3 of my Cook Once, Eat Thrice "Coffee-Rubbed Roasted Pork Loin" series. My pork Reuben Sandwich.
Russian Dressing Ingredients: Mix together the ingredients in a glass bowl. Add salt and pepper to taste.
1/2 cup mayonnaise
2 tbsp ketchup
1.5 tbsp sriracha sauce
1 tablespoon white onion(minced)
1.5 tablespoon lemon juice
Dash Worcestershire sauce
Directions:⠀
Slice the remaining roasted pork loin in a deli-style thickness.
Preheat a large skillet, griddle, or sandwich press on medium heat.
Lightly butter one side of bread slices. Spread non-buttered sides with Russian dressing. On 4 bread slices, layer 1 slice Swiss cheese, 3-4 of roasted pork, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.
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