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The versatility of coffee crusted pork tenderloins

TroubleTrouble Posts: 276
edited 10:24AM in EggHead Forum
I made the famous coffee-crusted (no sauce, though) pork tenderloins a few nights ago. I thought they were pretty good. My better half said "wow," then dug in without speaking for about 10 minutes--absolutely loved 'em.[p]Now, I'm not much for leftover pork tenderloin, no matter how it's prepared. The next day, it's just not right. The coffee-crusted really shined on this count. It was better! Like spaghetti sauce and some soups that are better the next day.[p]The final appearance was on last night's pizza. Really, really WOW. The pizza had baby bellas, slightly sauteed yellow squash and pieces of coffee-crusted pork. Sauch and cheese, too. It was fantastic and easily the best pizza I've made.[p]Now that's a versatile entree, and I look forward to doing it again.[p]Have a good week, all.


  • QBabeQBabe Posts: 2,275
    Trouble,[p]So glad you enjoyed them. As a matter of fact, we did them last night, too! Now I have the leftovers to use up. Yipee![p]Tonia

  • RRPRRP Posts: 19,507
    Trouble, hopefully the next time you'll take the time to fix her sauce as well - that turns that recipe from bronze to gold!

    L, M, S, Mini
    Dunlap, IL
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