Originally Posted by Sweet Willie
was just reading about a restaurant where the tenderloin is coated in ground Kona coffee and then roasted. The writer/reviewer went on to state that, "I had my doubts, but darned if the Hawaiian coffee crust didn't seal in the moisture and subtly boost the flavor of the mild beef."
Anyone had this type/style preparation?
I've not had it but a quick google revealed kona coffee roasted rack of lamb and kona coffee pork chop. Interesting.