Coffee-and-Fennel-Crusted Grilled Pork Tenderloin
We sought to enliven this cut with a spice crust to give this mild tenderloin crunch and flavor.
Why This Recipe Works
To avoid a sandy exterior for our Coffee-and-Fennel-Crusted Grilled Pork Tenderloin, we used fennel seeds, red pepper flakes, black peppercorns, espresso powder, sugar, salt, and cornmeal. To help the crust stay put, we first rolled the tenderloin in cornstarch, then dipped it in lightly beaten egg whites before adding the spices to the exterior. Gently pressing the spices onto the pork also helped the crust stay put. A spritz of cooking spray right before grilling further ensured the crust adhered to the pork instead of sticking to the grill.
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