Coffee-Spiced Pork Tenderloin with Wild Rice and Red Cabbage Slaw

Ingredients

Pork:

2 (1 lb) pork tenderloin

2 tbsp vegetable oil

2 tsp salt

1 tsp black pepper

2 tsp brown sugar

2 freshly ground coffee

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp paprika

1/2 cayenne pepper

Slaw:

1 1/2 cup cooked wild rice

2 tbsp fresh lemon juice

1 shallot

8 oz dried cherries or cranberries

2 cups shredded red cabbage

1/2 cup chopped parsley

3 tbsp olive oil

Salt and freshly ground black pepper

Directions

1. To prepare the pork, in a small bowl, stir together the salt, black pepper, brown sugar, coffee, cumin, cinnamon, paprika, and cayenne, mixing until well combined. Rub the mixture onto the pork, covering it evenly, then coat the pork evenly with vegetable oil. Place the pork in a gallon-size freezer ziploc bag and seal, removing all air from the bag.  When the water reaches the target temperature, lower the bagged pork into the water bath, making sure the bag is fully submerged, and cook for 1 hour.

2.  In the meantime, make the slaw. In a large bowl, combine the lemon juice, shallot, cherries, and cabbage. Stir and toss to mix well, and let sit for 5 minutes. Stir in cooked wild rice, parsley, and olive oil, and season with salt and pepper. Set aside.

3. When the pork is ready, remove the bag from the water bath and transfer it to a platter or tray, discarding any residual cooking liquid. Pat the tenderloin dry with paper towels and set aside.

4. Heat a cast-iron skillet over medium-high heat. Add the pork loin and sear on the underside until deeply browned, about 1 minute. Roll the loin to the next side and sear for another minute. Continue to sear and roll the loin until the whole surface is browned, 4 to 5 minutes total.  Transfer the pork loin to a cutting board and let rest for 2 to 3 minutes before carving. Cut against the Grain into quarter-inch-thick slices. Serve pork slices on top of a plate of slaw.