Saturday Market Closed Nov. 25


BREADA – Cultivating Local Markets


Community Coffee Rubbed Pork Tenderloin w/ Roasted Blueberries and Peaches and Blueberry Barbecue Sauce

Posted under Main Entrees


For the Pork Tenderloin
  • 1-1 ½ pounds Pork Tenderloin (2-3 tenderloins)
  • 3 tablespoons Community Coffee
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 4 tablespoons Jalapeno relish (Woods Foods LLC)
  • 2 tablespoons butter
  • ½ pint blueberries
  • 5 peaches, peeled and quartered
  • Garnish: Microgreens (Westdome Nursery)
For the Blueberry Glaze
  • 1 cup Yellow Onion, Small Dice
  • ½ tablespoon Unsalted Butter
  • ¼ teaspoon Cumin
  • ¼ teaspoon Smoke Paprika
  • ¼ teaspoon Chili Powder
  • 1 tablespoon Cajun MaisPalm Seasoning
  • ½ cup Ketchup
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Worcestershire Sauce
  • ¼ cup Cane Vinegar
  • ½ pint blueberries


  1. Place the tenderloins on your work surface and begin to remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. Place the tenderloins in a baking dish.
  2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, chili powder, and jalapeno relish in a small bowl and stir to mix. Rub all over the tenderloins, patting it onto the meat with your fingertips. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
  3. Add butter to a cast iron skillet; sear the tenderloins 2 minutes per side.
  4. Add blueberries and peaches directly to skillet and place in the oven to roast at 350°F for 15-20 minutes. To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 145°- 160° depending on desired doneness.
  5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Once the meat has rested it is ready to be sliced

For the sauce:

In a heavy sauce pot, sauté the onions in the butter until they begin to brown, then add all of the dry ingredients and cook for 2 minutes while stirring. Add all the liquid ingredients and blueberries; bring to a boil, reduce to a simmer and cook for about 10 minutes. Purée the sauce and strain through a fine chinois (strainer).