Chef Tom – Coffee Roasted Pork, Citrus Salad and Tasty Music

Ok, this was killer. I know, it’s an intimidating list of ingredients, but the coffee rub for the pork you can store the extra for other uses, so it’s well worth the effort.

The salad is also complex, but the combination of all the flavors will have your guests, or your dinner companion, extol their highest praises to your very self.

You can do the pork on its own, as well as the salad, but together…trust me, they’re magic.

Coffee Roasted Pork

Coffee-Roasted Pork and Citrus Salad w/ Radicchio, Dates and Smoked Almonds

Serve 6


3 pounds pork tenderloin (2 to 3 tenderloins)

1/3 cup finely ground coffee

2 tablespoons coarse salt (kosher or sea)

2 tablespoons dark brown sugar

1 tablespoons sweet paprika

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon unsweetened cocoa powder

1/4 cup olive oil

Citrus Salad

3 whole red grapefruit

3 whole oranges, *see Note

1 teaspoon sugar

1/4 cup olive oil

2 small shallot, minced

1 teaspoons Dijon mustard

2 small head radicchio, cored and thinly sliced

1 cups pitted dates, chopped

3/4 cup smoked almonds, coarsely chopped

Place a tenderloin on work surface and remove any silver skin. Place in baking dish. Place coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix.

Sprinkle rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.

When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all).

To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Slice tenderloins crosswise on a diagonal and serve

SALAD: Peel, core and sliced 1/4 inch thick the grapefruit and oranges. Toss with sugar and salt and pepper to taste. Let sit for 15 minutes.

Drain fruit in fine mesh screen over a bowl and reserve 2 tablespoons of the juice.

Arrange fruit on a serving platter and drizzle with evoo. Whiz shallot, mustard, oil and reserved juice. Add to a large bowl.

Add radicchio, half the dates and half the almonds and gently toss to coat.

Arrange radicchio over the fruit leaving a one-inch border. Top with remaining dates and almonds.

On That Note

A while back I posted some tasty music finds and this guy was one of my faves. Josh Turner (the nerdy music prodigy, not the C/W star) and his main collaborator Carson McKee were just starting their own duo they call “The Other Favorites.” They have dozens of fabulous YouTube videos to enjoy.

Found this recent post of a very sweet rendition of Roberta Flack’s 1975 hit “Feel Like Makin’ Love.” I so love their acoustic style and their guitar work is remarkable.

And this fun version of “Stuck in the Middle With You” originally by Stealers Wheel, featuring acoustic songster and Minneapolis native Reina Del Cid, with Carson on the cajón, and Toni Lindgren on rhythm guitar.

What appeals to me is their stripped -down “at home with our socks on” grace, the kids always look like they are having a blast, and they all have some serious chops.

Speaking of having a blast. Here’s the same quartet doing an old-timey Blue Grass ditty called “Dooley” By The Dillards (who first came to fame on the original Andy Griffith show).

Ok, granted the kid’s a genius, but geez. Here he is doing his one-man band thing for a lovely song called “Canto de Ossanha” — in Portuguese no less. Written by Baden Powell and Vincius de Moraes, it appeared on their iconic album “Os Afro Sambas.”


Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

One Response to “Chef Tom – Coffee Roasted Pork, Citrus Salad and Tasty Music”

  1. Correction: For the “Stuck in the Middle with You” vid, it’s Toni on finger slide and Reina on rhythm.

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