Coffee and Cola Pork Loin (Ingrid Hoffmann) |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1 cup warm water, plus 1 cup cold water |
1 cup cider vinegar |
1/2 cup sugar |
2 tablespoons salt |
1 (2 1/2 to 3-pound) pork loin |
1/4 cup ground coffee beans |
3 tablespoons dark brown sugar |
2 tablespoons whole peppercorns |
3 whole star anise |
1 (1/2-inch) piece cinnamon stick broken into small pieces |
3 tablespoons unsalted butter |
3 tablespoons canola or vegetable oil |
1/2 pound bacon, diced |
2 cups demi-glace or 1 package demi-glace mix dissolved in 1 cup water |
1 cup red wine |
1 cup pineapple juice, from canned pineapple tidbits |
1/2 cup pineapple tidbits |
1 cup cola |
Directions:
1. For the sauce:
2. Preheat your oven to 350 degrees F.
3. For the pork loin:
4. Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
5. Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
6. In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.
7. For the sauce:
8. In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.
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