Grilled Coffee-Rubbed Pork Tenderloin with Citrus Salsa Verde

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender pork tenderloin seasoned with a bold coffee and spice rub, grilled to juicy perfection, and served with a bright, tangy citrus salsa verde. This American-inspired pork recipe, ready in about 40 minutes, pairs pork tenderloin, ground coffee, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, trimmed pork tenderloin
• 2 tbsp, finely ground ground coffee
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup packed, chopped fresh cilantro
• 1 large, peeled and segmented orange
• 1, juiced lime
• 1 small, seeded and minced jalapeño
• 1 clove, minced garlic clove
• 1/4 cup finely chopped red onion

The coffee makers we’d brew this with → Best Coffee Makers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to make the rub.
2. Step 2: Rub the 1.5 lb trimmed pork tenderloin all over with 2 tbsp olive oil, then coat evenly with the coffee spice mixture. Let rest at room temperature for 15 minutes.
3. Step 3: Preheat grill to medium-high (about 400°F). Grill pork tenderloin for 15-18 minutes, turning every 5 minutes, until internal temperature reaches 145°F.
4. Step 4: While pork cooks, combine 1/2 cup chopped fresh cilantro, 1 large peeled and segmented orange, juice of 1 lime, 1 small minced jalapeño (seeded for less heat), 1 minced garlic clove, and 1/4 cup finely chopped red onion in a bowl. Stir to combine.
5. Step 5: Remove pork from grill and let rest for 5 minutes. Slice into 1/2-inch medallions and serve topped with the citrus salsa verde.