Pork tenderloin with espresso cheesecake—because why settle for ordinary when you can have a meal that packs a punch? The tenderloin is perfectly cooked, with that rich, savory pork flavor you crave. Then, just when you think it’s over, the espresso cheesecake swoops in to steal the show. Espresso adds a bold twist to the creamy, smooth cheesecake, balancing the savory with the sweet. It’s like a culinary rollercoaster that starts with meat and ends with coffee-infused dessert, because why not indulge in both worlds? Here’s a recipe to make your taste buds think you’ve lost your mind—in the best way possible.
Pork Tenderloin with Espresso Cheesecake
A perfect balance of savory pork tenderloin paired with a rich, creamy espresso cheesecake—sophisticated, bold, and downright irresistible.
Ingredients
For the Pork Tenderloin:
- Pork tenderloin – 1 about 1.5 lbs
- Olive oil – 2 tbsp
- Garlic minced – 3 cloves
- Salt – to taste
- Black pepper – to taste
- Rosemary – 1 tbsp fresh, finely chopped
- Balsamic vinegar – 2 tbsp
For the Espresso Cheesecake:
- Cream cheese – 8 oz softened
- Sugar – ½ cup
- Eggs – 2
- Espresso – 2 tbsp strong
- Vanilla extract – 1 tsp
- Graham cracker crumbs – 1 cup
- Butter – 4 tbsp melted
Instructions
For the Pork Tenderloin:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium-high heat.
- Season pork tenderloin with salt, pepper, and rosemary.
- Sear the pork on all sides for about 4-5 minutes.
- Drizzle balsamic vinegar over the pork and transfer it to the oven.
- Roast the pork for 25-30 minutes or until internal temperature reaches 145°F (63°C).
- Let the pork rest for 5-10 minutes before slicing.
For the Espresso Cheesecake:
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl, press into the base of a baking dish.
- Beat cream cheese and sugar until smooth, then add eggs, espresso, and vanilla extract.
- Pour the mixture over the crust.
- Bake for 35-40 minutes or until the center is set.
- Allow to cool to room temperature, then refrigerate for 2-3 hours.
Notes
Nutritional Values (Per Serving)
Calories: 600Total Fat: 38g
Saturated Fat: 12g
Carbohydrates: 35g
Fiber: 3g
Protein: 35g
Vitamins and Minerals (Per Serving)
- Vitamin A – 10%
- Iron – 12%
- Calcium – 15%
- Vitamin B12 – 20%
- Potassium – 8%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Marinate the pork overnight for extra flavor depth.
- Espresso can be replaced with coffee for a slightly milder taste.
- For an extra touch, top the cheesecake with whipped cream or chocolate shavings.
- Let the cheesecake cool completely for the best texture.
- Pair this meal with a bold red wine for the ultimate experience.
