2020 Night paired with Coffee-Rubbed Pork Tenderloin


Roasted Coffee-Rubbed Pork Tenderloin with Potato Mash & Green Beans

On cold and rainy winter nights, there's nothing better than a home-cooked meal paired with a delicious glass of red wine. For this month's pairing, we're showcasing the brooding and seductive 2020 Night Red Wine, a Cabernet-Syrah blend packed with flavors of black raspberries, blueberry, and fennel spices. Paired with a Coffee-Rubbed Pork Tenderloin, Potato Mash and Green Beans, this wine lights up the senses and will warm your soul.

Ingredients (Serves 4)

For the Pork Tenderloin:
2 tablespoons finely ground coffee
2 tablespoons firmly packed light brown sugar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 1/4 pound pork tenderloin, trimmed
Olive oil, as needed

For the Potato Mash:
2 pounds Russet Potato, cleaned and large dice (skin on)
1/2 c butter, cut into small pieces
1/4 c cream
1/4 c sour cream
salt to taste
1 tsp white pepper
1/4 tsp nutmeg

For the Green Beans
1 pound green beans, trimmed and cut into 1" pieces.



Pork tenderloin with coffee rub surrounded by green beans before it goes into the oven.

1 Combine spices for the pork tenderloin into a small bowl and stir to combine.

Remove pork from packaging and blot with paper towels to remove any moisture. Drizzle with a small amount of olive oil and rub to fully coat. Then add rub mixture all over the tenderloin until fully coated. Place on a sheet pan in the fridge for up to 4 hours. Remove tenderloin from refridgeration approximately 30 minutes prior to cooking.


Meanwhile, transfer diced potatoes to a large pot and filled with cold water. Season the water generously with salt and bring to a boil. Adjust heat to a low boil and cook until potatoes can be pierced with a fork with little to no resistance. Once potatoes are done cooking, drain and transfer to a mixing bowl.



Mashed potatoes with butter
4 Add butter, cream, sour cream, salt, pepper and nutmeg to the potatoes and mash to desired consistency. Be sure not to overmix, as this will result in gummy potatoes. Taste, and adjust seasonings as desired. To hold until serving, add a little bit of butter to the top of the potatoes and cover with plastic film, pressing it into the mixture to remove exposure to air. Keep in a warm spot on your stovetop until you're ready to plate.

Position your oven rack to the top third of the oven and preheat the broiler to high. Toss green beans with a bit of olive oil and season with salt and pepper. Scatter green beans on the sheet pan around the pork tenderloin.



Broil for 10 to 12 minutes, flipping the tenderloin and tossing the green beans halfway through cooking. The pork will be done cooking when it reaches 145° F and the green beans will be slightly charred. Allow the meat to rest for 10 minutes and slice into 1/2" medallions. 


Pork tenderloin with a thermometer that reads 145 degrees F  


To serve, plate pork tenderloin medallions with potato mash and green beans. 


Serve with James Cole 2020 Night Red Wine.

2020 Night with the plated recipe.


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