Best 1 Cup Of Coffee Pork Roast Recipes

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COFFEE-CRUSTED PORK LOIN



Coffee-Crusted Pork Loin image

Enjoy this coffee-crusted pork loin for dinner that's tossed with vegetable - a delicious roasted dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

2 tablespoons freshly ground coffee or instant espresso powder
2 tablespoons packed light brown sugar
3 teaspoons kosher (coarse) salt
2 teaspoons coarse ground pepper
1 teaspoon garlic powder
1 boneless pork loin roast (3 to 3 1/2 lb)
8 large carrots, cut into 3-inch pieces
6 large cloves garlic, peeled
1 large red onion, cut into 8 wedges
2 tablespoons olive oil
2 tablespoons adobo sauce (from can of chipotle chiles)

Steps:

  • Heat oven to 425°F. In small bowl, mix coffee, brown sugar, 2 teaspoons of the salt, the pepper and garlic powder. Rub coffee mixture on all sides of pork, coating completely. Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb flavors.
  • Spray shallow roasting pan or broiler pan with cooking spray. Place pork, fat side up, in pan. In medium bowl, toss carrots, garlic and onion with oil. Sprinkle with remaining 1 teaspoon salt. Arrange vegetables around pork in pan.
  • Roast 40 to 50 minutes or until meat thermometer inserted into center of pork reads 145°F. Place pork on serving platter. Cover with foil and let stand 3 minutes before slicing. Stir adobo sauce into pan drippings, tossing with roasted vegetables. Spoon vegetables and sauce onto platter around pork.

Nutrition Facts : Calories 341, Carbohydrate 13 g, Fiber 3 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 891 mg

1 CUP OF COFFEE PORK ROAST



1 Cup of Coffee Pork Roast image

Make and share this 1 Cup of Coffee Pork Roast recipe from Food.com.

Provided by lauralie41

Categories     Pork

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs pork roast, trimmed of fat
1 tablespoon vegetable oil
1/4 cup soy sauce
1 cup coffee
2 bay leaves
1 garlic clove, minced
1/2 teaspoon oregano
2 onions, sliced

Steps:

  • Preheat oven to 300 degrees F. In a large skillet add oil and heat until hot. Place roast in skillet and sear on both sides.
  • Using a large roasting pan add one onion and remaining ingredients. Transfer browned roast to roasting pan and top with the second onion.
  • Cover and bake for 3 1/2 to 4 hours basting the roast every hour with juices. If liquids begin to boil away add more coffee or soy sauce as needed. Pan juices can be used to make gravy but do not add salt.

Nutrition Facts : Calories 331.2, Fat 10.7, SaturatedFat 2.8, Cholesterol 156.5, Sodium 804.2, Carbohydrate 4.3, Fiber 0.8, Sugar 1.8, Protein 51.6

COFFEE AND COLA PORK LOIN



Coffee and Cola Pork Loin image

Provided by Ingrid Hoffmann

Categories     main-dish

Time P1DT1h20m

Yield 6 servings

Number Of Ingredients 18

1 cup warm water, plus 1 cup cold water
1 cup cider vinegar
1/2 cup sugar
2 tablespoons salt
1 (2 1/2 to 3-pound) pork loin
1/4 cup ground coffee beans
3 tablespoons dark brown sugar
2 tablespoons whole peppercorns
3 whole star anise
1 (1/2-inch) piece cinnamon stick broken into small pieces
3 tablespoons unsalted butter
3 tablespoons canola or vegetable oil
1/2 pound bacon, diced
2 cups demi-glace or 1 package demi-glace mix dissolved in 1 cup water
1 cup red wine
1 cup pineapple juice, from canned pineapple tidbits
1/2 cup pineapple tidbits
1 cup cola

Steps:

  • Preheat your oven to 350 degrees F.
  • Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
  • Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
  • In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.
  • In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.

MUSTARD-AND-HERB-CRUSTED PORK ROAST



Mustard-and-Herb-Crusted Pork Roast image

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 16

1 cup kosher salt
6 tablespoons granulated sugar
8 cloves garlic, smashed
8 bay leaves
3 tablespoons dried juniper berries, lightly crushed
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
For the crust:
1 cup panko breadcrumbs
4 tablespoons unsalted butter, at room temperature
1 scallion, cut into 1-inch pieces
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 teaspoons dried juniper berries, lightly crushed
3 tablespoons dijon mustard

Steps:

  • Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
  • Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
  • Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
  • Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
  • Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
  • Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

SLOW-COOKED COFFEE POT ROAST



Slow-Cooked Coffee Pot Roast image

My family raves about my gravy when I prepare this recipe. Whenever I'm fishing for compliments, this pot roast is a sure hit! -Janet Dominick, Bagley, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 9h35m

Yield 12 servings.

Number Of Ingredients 7

2 medium onions, thinly sliced
2 garlic cloves, minced
1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
1 cup brewed coffee
1/4 cup soy sauce
1/4 cup cornstarch
6 tablespoons cold water

Steps:

  • Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 362mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

COFFEE-BRAISED PULLED PORK SANDWICHES



Coffee-Braised Pulled Pork Sandwiches image

Adding coffee to meat adds such a deep flavor. And this recipe is so easy-I put it in before work, and by the time we all get home, it's ready for us to dig in. -Jacquelynn Sanders, Burnsville, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 10 servings.

Number Of Ingredients 18

1 boneless pork shoulder butt roast (3 to 3-1/2 pounds)
1/3 cup ground coffee beans
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 celery ribs, chopped
1 large carrot, chopped
1 medium onion, chopped
2 cups chicken stock
1-1/2 cups strong brewed coffee
2 tablespoons minced fresh parsley
1 teaspoon coriander seeds
1 teaspoon ground cumin
1 teaspoon whole peppercorns, crushed
1 cinnamon stick (3 inches)
1 bay leaf
10 hoagie or kaiser buns, split
10 slices pepper jack cheese

Steps:

  • Cut roast into thirds. Combine the ground coffee, salt and pepper; rub over roast. In a large skillet, brown meat in oil on all sides; drain., Transfer meat to a 5-qt. slow cooker. Add the celery, carrot, onion, chicken stock, brewed coffee, parsley, coriander seeds, cumin, peppercorns, cinnamon stick and bay leaf; pour over roast., Cover and cook on low for 8-10 hours or until meat is tender. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf., Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.

Nutrition Facts : Calories 458 calories, Fat 23g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 689mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

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