Coffee Rubbed Pork Loin with Hasselback Potatoes
This recipe combines coffee and honey to create a unique glaze that pairs perfectly with our Aussie pork! Each bite is bursting with flavour, making it an ideal meal for special occasions or when you want to try something different.
1 hr 20 mins
Capable Cooks
6
What you’ll need
INGREDIENTS
- 1kg SunPork Fresh Foods Pork Loin, rindless
- 3 Tbsp. espresso ground coffee
- 1 Tbsp. brown sugar
- 1 tsp. ground coriander seeds
- ½ tsp. chilli powder
- 1 tsp. garlic powder
- 1 lemon, zested
- 1 Tbsp. olive oil
- 10 potatoes, washed and peeled
- 4 garlic cloves, minced
- 2 sprigs rosemary
- Salt, to taste
Espresso Honey Glaze
- ½ cup water
- 1 Tbsp. Dijon mustard
- 1 tsp. honey
- 1 Tbsp. espresso ground coffee
- 2 tsp. beef gravy powder
How to make it
- Pre-heat fan forced oven to 180⁰C.
- In a small mixing bowl combine ground coffee, brown sugar, ground coriander seeds, chilli powder, garlic powder and lemon zest.
- Prepare the pork loin by trimming any excess fat. Rub with 1 Tbsp. oil and then evenly coat with coffee rub and allow to sit for approx. 15 mins.
- Next, on a cutting board place a chopstick on either side of a potato and make cuts ½ cm apart, taking care not to cut through the potato. Repeat for all potatoes.
- Place potatoes on a lined baking tray, fan slightly to open cuts, brush generously with remaining oil and sprinkle with garlic, rosemary and salt. Bake for 1 hr or until golden.
- Place the pork loin onto a raised rack in a lined baking tray, then transfer to the oven for approx. 30-45 mins or until internal temp. reaches 75⁰C.
- In a small saucepan over low-med heat, combine all the ingredients for the Espresso Honey Glaze. Stir until dissolved and glaze starts to thicken. Baste the loin with the glaze after 30 mins.
- Remove from the oven. Allow to rest for 15 mins and glaze again.
- Serve the glazed pork loin with golden hasselback potatoes and enjoy!
