Coffee Tenderloin
Overview
The aroma of coffee, mixed with the fruity aroma of balsamic vinegar, has a unique taste. Friends, you can try it if you have time~~
Tags
Ingredients
Steps
-
Mix the coffee powder, chili powder and salt evenly, wash the tenderloin, and cut off some of the pointed ends (make sure the thickness of the meat is about the same, so that one side will not be uncooked and the other will be burnt when roasting). Just put the tenderloin in the coffee powder and roll it once. Do not roll it repeatedly. Just coat it with an even layer of coffee powder. If you roll it repeatedly, it will be coated in too thick powder and the frying effect will not be good
-
Dice the onion and wash the blueberries
-
Preheat the oven to 180 degrees in advance, and place the baking sheet in the oven to heat it up. Heat a pan, add a tablespoon of coconut oil, put the tenderloin in, and fry for 2-3 minutes on each side. Finally, place the tenderloin on the baking sheet, and bake it in the oven for about 25 minutes. It depends on you how cooked it is, and the thickness of the tenderloin you use. I asked it to be fully cooked.
-
While the meat is in the oven, we make the blueberry sauce. Put a small amount of olive oil in a small pot, add the onion and sauté until the onion becomes transparent
-
Add blueberries and sauté over high heat for 3 minutes
-
Add 100ml of black vinegar and 2 tablespoons of water, bring to a boil, then turn to low heat and simmer for about 15 minutes
-
When it becomes so thick, turn off the heat (I cooked it for about 12 minutes)
-
After the meat is roasted, wrap it with tin foil and let it rest for 10 minutes. This step is very important!
-
Finally, cut into thick slices and serve on a plate, top with blueberry sauce, and serve with some vegetable salad on the side.
