The next day we made a stop at Starbucks while we were out running errands. Our trip to Starbucks coincided with their VIA promotion. Take a taste test to determine which cup was the VIA instant coffee and which was the brewed coffee, and get a large coffee for free if you bought a 3-pack of the VIA. As the 3-pack of VIA cost the same amount as a large coffee, it was a no-brainer that we should do the taste test.
While the VIA tasted fine, we really had no need for instant coffee as a beverage. However, instant coffee is a great ingredient to have on hand for recipes, so with instant coffee in hand and a pork roast at home, I began to plan our Sunday dinner.
The coffee rub did add a nice flavor to the roast and produced a decent crust. However, I could imagine adding more coffee flavor by injecting some brewed coffee into the roast. Not only would there be more coffee flavor, it would help to keep the roast moist.
Maybe being made into a rub wasn’t Starbucks’ idea when they created VIA, but it worked quite well for us.
- 2 Tb. instant coffee
- 2 Tb. brown sugar
- 1 Tb. chili powder
- 3-4 pound boneless pork loin roast
- Preheat oven to 450. In a small bowl, combine dry ingredients.
- Cover all sides of the roast with the coffee mixture.
- Place roast on a rack in a roasting pan, and place in oven for 10 minutes.
- Reduce heat to 250, and cook until the pork reaches an internal temperature of 150, about 20 minutes per pound.
- Allow to rest for 10 minutes, then slice, and serve.
