A good tenderloin is a great treat for special occasions. We did an Espresso Rubbed Tenderloin recently for a tasting and everyone LOVED IT. I’ve done several a few different ways and I think I’ve found my “secret” mojo.
I can’t give out all the secrets but I will tell you this…mix your rub and apply it liberally to the loin the night before you cook it. Before you put it in the oven let it sit out on the counter at room temperature for at least an hour. Start on a high heat, about 425° should do, to get a nice sear, and then drop the temperature and go low and slow the rest of the way. You’re ready to pull your loin out of the oven when you reach an internal temperature of about 130°. Don’t forget, you will have some carry over cooking, so don’t be scared of pulling it out at this temperature.
Remember also, you absolutely MUST MUST MUST let the loin rest before you slice it. This gives it a chance to soak up all the awesome juices. Serve with your favorite sides, anything goes well with this guy. Pictured above is the Espresso Rubbed Beef paired with heirloom carrots, garlic mashed potatoes and a little drizzle of Au Jus. Yummy!