To prepare the pork tenderloin, in a small bowl, stir together the ground coffee, salt, brown sugar, pepper, Cajun spice, cumin and coriander. Rub the spice mixture thoroughly over the pork tenderloin. Cover with plastic wrap and refrigerate overnight.

Let the pork stand at room temperature for 30 minutes before cooking. In a large sauté pan over medium heat, cook the pork until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, about 6 minutes per side. 

Transfer the pork to a cutting board and let rest for a few minutes, then cut into slices. 

To prepare the salad, preheat the broiler.

Shuck the corn and remove the kernels from the cob. In a bowl, toss the corn with olive oil, salt and pepper. Spread the corn out in a single layer on a baking sheet and broil for 3 to 5 minutes.

Repeat the process with the cherry tomatoes. Combine the corn and cherry tomatoes in a bowl. 

To prepare the vinaigrette, in a saucepan, combine the lemon zest, lemon juice, orange zest, olive oil, honey and rosemary. Place over medium-high heat and simmer for 3 minutes. Season with salt and pepper. 

Pour the vinaigrette over the corn and cherry tomatoes and stir to combine. Serve alongside the pork tenderloin.