Pork Tenderloin with Coffee Crust

For the pork tenderloin with coffee crust, preheat the oven to 180 degrees (160 degrees for convection oven).

Peel the parsley roots and cut them in half lengthwise. Boil the halved parsley roots in salted water for 5 minutes, strain and set aside.

For the coffee crust, pound the coffee beans, salt and pink peppercorns in a mortar. Finely chop the bay leaf and add to the coffee mixture.

For the pork tenderloin, wash and dry the meat and fold over the thinner end of the meat and tie with kitchen twine to make an evenly thick piece of meat. Season heavily with salt and pepper.

Heat oil in a frying pan and brown the meat all over. Remove the pork tenderloin from the pan and remove the kitchen twine. Roll the pork tenderloin in the coffee mixture and place in an ovenproof baking dish. Spread the remaining coffee mixture evenly over the pork tenderloin.

Spread the cooked parsley roots around the meat in the baking dish and pour in a dash of port and stock.

Let the pork tenderloin roast in the oven for about 25 minutes, then let it cook for another 15 minutes with the oven turned off.

Slice the finished pork tenderloin and garnish with the parsley roots.

Strain the coffee stock, season with salt and pepper and serve.

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