Chile/Coffee Rubbed Pork with Sweet Corn Cherry Tomato Relish

This is a recipe from Heater Hartman of Spoonriver, presented at the Mill City Farmers Market.

Chile-Coffee Rub (for Pork Tenderloin – 2 loins, approx. 1-1/2 lbs. each)

3 Tbsp. finely ground coffee
2 Tbsp. chili powder
1 Tbsp. smoked paprika
2 Tbsp. brown sugar
1 tsp. salt
freshly ground black pepper

MIx all ingredients until combined. Rub all over the pork tenderloin and let rest for 15 minutes.

Grill pork on medium-high heat, being careful not to burn the exterior. Cook until meat registers 155 degrees. Let rest 10 minutes before slicing to serve.

Sweet Corn-Cherry Tomato-Blue Cheese Relish
makes 3 cups.

2 ears of corn, shucked and grilled or broiled. Cut off the cobs
1 pint cherry tomatoes, cut in half
1/2 red onion, diced small
2 cloves garlic minced
4 Tbsp. fresh basil, chopped
juice of half a lime
1/2 Cup blue cheese, crumbled
1 tsp. salt
fresh cracked black pepper

In a large saute pan, add 3 Tbsp. olive oil and bring to medium-high heat. Add sweet corn and saute for 2 minutes. Add the onion, garlic and cherry tomatoes and cook for one minute. Remove form heat and add the basil, salt, lime, pepper and blue cheese. Serve with pork, chicken or salmon. Will last in refrigerator for 2 days. Great with corn chips!


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