Wide-Eyed Pork Loin W/ Maple Red Eye Gravy and Matcha Egg
By: Christie Morgan Ison
Published: Tuesday, April 6, 2010 - 6:28pm

Ingredients




2 Pork tenderloins
4 fresh, large eggs (preferably free range), or 1 for each diner
1/4 cup whole coffee beans, any unflavored variety (I used Kona Cloud Coffee, medium roa
2 teaspoons whole peppercorns (black, red, or a variety)
2 teaspoons dried onion flakes
1 teaspoon kosher salt
1 teaspoon Ferneau Seasonings (or Old Bay, or a few dashes of paprika, 
1/2 cup apple juice or water
2 teaspoons orange juice concentrate
1 teaspoon pure maple syrup
1/4 cup half and half
1 teaspoon cornstarch
Matcha salt for sprinkling (available at Park Hill Pantry)

Preparation

1 Trim silverskin and large pieces of fat from the tenderloins. Rinse and pat very dry with paper towels. Place in a dry baking dish. 2 Place coffee beans, peppercorns and dried onion in a coffee grinder or (preferably) a spice grinder. 3 I used my coffee grinder but promptly washed it, so my coffee wouldn’t be oniony!) Grind the mixture until fine. Place in a small bowl and mix in the kosher salt and Ferneau (or other) seasoning. Using your hands, press the mixture over all surfaces of the tenderloins. 4 Heat a large nonstick skillet with about one tablespoon of olive oil. When hot, sear the tenderloins, one at a time, turning after about one minute on each side. Look for a crisp, dark sear without being burnt. (Even a little burnt will be OK.) 5 At this point, you can store the tenderloin overnight or up to 24 hours in the fridge. This allows the flavors to infuse into the meat, and also allows for my favorite Sunday morning food trick — the slow cooker. 6 Place the loins into an 8 qt. slow cooker. Whisk the orange concentrate into the apple juice or water and pour it in. Cover and set to high for 4 hours or low for 8. I did mine on high, and when we got home from church, the loins were beautifully moist and tender, even at the higher temperature. 7 When they’re done, remove the tenderloins to a platter and allow to rest for at least 15 minutes. This makes them easier to slice without shredding that beautiful, dark crust. Meanwhile, dump the juice left in the slow cooker into a small saucepan. (If you trimmed the loins well, don’t worry about skimming fat, but you can if you want.) Heat the juices to a simmer. Whisk the cornstarch into the half and half, then stir into the juices. It will thicken quickly, so whisk constantly until smooth and the consistency you want. It should be plenty seasoned from the crust, but taste it at the end and see if it needs 8 While your gravy is heating (or holding), cook one or two eggs over easy or medium in another nonstick skillet, or poach ‘em if you know how. After the flip (or extraction from poaching water), sprinkle with matcha salt and freshly ground pepper. Repeat until you have one egg for each diner. Then go apply for a job as a short order cook. 9 Slice the loin, top with gravy, and serve with the egg and a nice salad. Yummers.

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