Coffee-and-Fennel-Crusted Grilled Pork Tenderloin

By MooK

A spice crust promises to add texture and flavor to this lean cut, but the typical coating is no more than a dusty, sandy exterior. We wanted to develop a crust that would impart complex flavor and stay put when we applied it to the tenderloin. Here’s what we discovered:

Test Kitchen Discoveries

** To avoid a sandy exterior, we used fennel seeds, red pepper flakes, black peppercorns, espresso powder, sugar, salt, and cornmeal.
** To help the crust stay put, first roll the tenderloin in cornstarch, then dip it in lightly beaten egg whites before adding the spices to the exterior.
** Gently pressing the spices onto the pork will help 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.

STEP BY STEP

Building a Spice Crust That Stays Put
1. A roll in cornstarch will help the egg whites adhere.
2. A dip in lightly beaten egg whites will help the spices adhere.
3. Gently pressing the spices onto the pork will help the crust stay put.

Ingredients

• 2 pork tenderloins (1 1/2 to 2 pounds total)
• 2 teaspoons fennel seeds
• 1 teaspoon instant espresso powder
• 1 teaspoon black peppercorns , cracked
• 1 teaspoon Demerara or turbinado sugar (see note)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 tablespoon cornmeal
• 1/2 cup cornstarch
• 2 large egg whites

Details

Servings 4

Preparation

Step 1

To crack the spices, place them in two zipper-lock bags, one inside the other, and press or gently pound with a skillet, rolling pin, or meat mallet. We prefer Demerara and turbinado sugar for their crunch, but plain brown sugar works too. If you don't have kosher salt, use 1/2 teaspoon table salt.


1. PREPARE GRILL Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.

2. COAT PORK Meanwhile, pat pork dry with paper towels. Combine fennel seeds, espresso powder, peppercorns, sugar, salt, red pepper flakes, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.

3. GRILL PORK Spray tenderloins lightly with cooking spray and grill, covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 minutes. Slice and serve.