| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1 boneless center-cut pork loin (about 2 pounds)
- 1 1/2 teaspoons cocoa powder
- 1 teaspoon ground coffee
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 3 slices applewood-smoked bacon, chopped
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup brewed strong black coffee
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 8 large eggs
- 2 cups baby arugula
- 4 English muffins, toasted
Instructions
- For the pork: Preheat the oven to 375 degrees F. Pull the pork loin out of the refrigerator 30 minutes before cooking.
- In a small bowl, mix together the cocoa powder, coffee, salt, paprika and cinnamon. Season the pork well with the mixture, rubbing it in on all sides.
- Heat a large skillet over medium heat. Add the oil and heat an additional 30 seconds. Add the pork and sear on all sides until deep golden brown, about 6 minutes. Remove the pork to a rimmed baking sheet, transfer to the oven and cook until the internal temperature reaches 135 degrees F on an instant-read thermometer, about 40 minutes. Allow to rest for 15 minutes.
- For the benedict: Meanwhile, add the bacon to the skillet that the pork was cooked in and cook over medium heat until the bacon is crispy and the fat is rendered, about 4 minutes. Whisk in the flour until smooth and cook for a minute. Slowly add the coffee and chicken broth, whisking constantly so that no lumps form. Bring to a simmer and cook for 5 minutes. Whisk in the salt and 2 tablespoons of the butter to emulsify. Remove from the heat and keep warm.
- Heat a medium nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the skillet. Break 2 eggs into the skillet and cook until the whites are just set, about 4 minutes. To assist in setting the whites, spoon some of the melted butter over the whites, avoiding the yolk so it stays runny. Remove to a baking sheet lined with parchment paper and continue with the remaining butter and eggs.
- To assemble, place 1/4 cup arugula on each English muffin half. Thinly slice the pork and place 1 to 2 pieces on each muffin half. Spoon some of the gravy over the pork and top each muffin half with a fried egg. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 629 |
| Total Fat | 44 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 38 g |
| Cholesterol | 362 mg |
| Sodium | 776 mg |
Reviews
It is a pork loin though, not tenderloin as she’s calling it. There is a difference.
No one in the history of anywhere, most especially in The South, has ever used chicken broth, onions, bacon and pork tenderloin renderings to make Red Eye Gravy! Cook your Country Ham, a little flour and coffee, that’s it, perfection!!
Made this for Brunch yesterday after watching Giada make this for her friends.
Followed recipe exactly except added additional chicken stock to loosen up the gravy.
The pork rub gave it a delicious flavor.
A great twist for a classic benedict