“Coffee Chipotle Crusted Pork Tenderloin with Black Bean Mash”

Coffee Chipotle Crusted Pork Tenderloin with Black Bean Mash and Pineapple Chutney

Courtesy of Chef Alex Beaumont, Tavern n’ Town Restaurant at
Key West Marriott Beachside Hotel

For the Black Bean Mash


1 cup Red Peppers, diced
1 cup Yellow Peppers, diced
1 cup Green Peppers, diced
1 cup White Onion, diced
1 cup Panko Bread Crumbs
1 Tablespoon Lime juice
1 Tablespoon of Chipotle Pepper Powder
2 cans of Black Beans, drained and rinsed
3 Tablespoons of Butter


In a round-bottomed saucepan, sauté peppers and onion. Add one can of black beans, Lime Juice, Chipotle Powder and Bread Crumbs. Puree the second can of Beans,fold in with the sautéed batter. Taste to correct the seasoning.
Keep warm until needed or refrigerate for further use.

For the Pineapple Chutney


1 whole Pineapple, diced
1 Tablespoon l of Turmeric (optional)
1 Tablespoon of Crushed Red Peppers
½ 1 cup of Lime Juice
1 cup of Sugar


In a round-bottomed saucepan, mix all of the ingredients and reduce at medium heat until it’s a syrupy consistency or jam texture

The Pork Tenderloin


1 Whole Tenderloin, trimmed
1 cup of ground Coffee, (ground ultra fine)
2 Tablespoons of Chipotle Powder


Cut the tenderloin in about 2 ounce medallions. Dust in coffee mixture and apply on the grill for about 2 -minutes on both sides.

  • Ready Time:
    0 min

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