Jumping Bean Coffee Crusted Pork Tenderloin with a Haskap Sauce

Jumping Bean Coffee Crusted Pork Tenderloin with a Haskap Sauce

This incredible recipe was created by the Kilted Chef, Alain Bosse, for SIAL 2024, a prominent trade show for food and beverage businesses. It was absolutely sensational so we simply had to share it with you. Enjoy!




1 pork tenderloin (about 1 lb)
2 tbsp finely ground jumping Bean coffee 1 tbsp brown sugar
1 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper 1 tbsp olive oil

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix together the finely ground coffee, brown sugar, paprika, garlic powder, salt, and black pepper.
  • Rub the pork tenderloin all over with the olive oil, then coat it evenly with the coffee spice mixture.
  • Heat a skillet over medium-high heat. Once hot, add the pork tenderloin and sear on all sides until nicely browned, about 2-3 minutes per side.
  • Transfer the skillet to the preheated oven and roast the pork tenderloin for about 15- 20 minutes, or until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium, using a meat
  • thermometer inserted into the thickest part of the tenderloin.
  • Once cooked to your desired doneness, remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing. Slice the pork tenderloin into medallions and serve with the Haskap Sauce.

Haskap Sauce

1 jar haskap jam
2 tbsps balsamic vinegar 1 tbsp soy sauce
1 garlic clove, minced
½ tsp grated ginger
¼ tsp black pepper
¼ cup water or chicken broth (optional, for adjusting consistency)

  • In a small saucepan, combine the haskap jam, balsamic vinegar, soy sauce, minced garlic, grated ginger, and black pepper.
  • Heat the mixture over medium heat, stirring occasionally, until the ingredients are well combined, and the sauce is heated through. If the sauce is too thick, you can thin it out by gradually adding water or chicken broth until you reach your desired consistency.
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Download a PDF version of the recipe.