Coffee Crusted Pork Tenderloin over Cranberry Sauce


  • 1 Meyer Natural Heritage Duroc Pork Tenderloin
  • 1 tbsp Coffee rub (enough to cover both sides)
  • 2 tbsps Cranberry sauce
  • 1 pinch Flaky finishing salt


1. Season your pork tenderloin with a coffee rub, smoke at 225 until the temperature of the pork chop gets to 130 degrees.

2. Then sear on high heat until the pork chop is 150 degrees internal and let the pork rest for 5 minutes. 

3. Lay down cranberry sauce that has already been heated up and serve right on top.

4. Add some flaky salt to finish.