Coffee-Rubbed Pork Tenderloin with Red-Eye Barbecue Sauce

We had these a couple weeks ago, and they were really flavorful.  Pork tenderloin is so healthy, so I really enjoy cooking with it.  I’m not a coffee drinker, I really don’t like the taste of it, but I really enjoyed this meal.  The coffee flavor was subtle and added depth, but wasn’t too in your face.  I would definitely make these again. I found the recipe in Steven Raichlen’s “BBQ USA”.  Enjoy!

2 to 3 pork tenderloins
3 tbs ground coffee
1 tbs kosher salt
1 tbs brown sugar
1 tsp sweet paprika
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp unsweetened cocoa powder
2 tbs canola oil
Red-eye barbecue sauce (recipe to follow)

Trim the tenderloins and remove the silverskin if necessary. Combine all the spices and stir to mix well. Sprinkle the rub on the tenderloins, patting it onto the meat and making sure the pork is entirely covered with the rub. Drizzle the oil over the pork and spread it all over evenly. Refrigerate for at least four hours and as long as overnight.
Set up the grill for direct cooking and preheat to medium-high. Add soaked wood chips if you want a smokier flavor. Oil the grill grate and grill the tenderloins until just cooked through, 3 to 4 minutes per side (12 to 16 minutes total). A meat thermometer inserted into the thickest part should read 160 F. Don’t worry if it’s still a little pink inside. Beware of overcooking this piece of meat. Pork tenderloin is extremely lean, and it can dry out and taste terrible if overcooked.
Transfer the cooked pork to a cutting board and let rest for 5 minutes. Slice cross-wise and serve with the barbecue sauce.

1 tbs butter
1 slice bacon, finely chopped
1/2 medium onion, finely chopped
1 garlic clove, minced
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
2 tbs Dijon mustard
2 tbs molasses
2 tbs brown sugar
Salt and pepper

Melt the butter in a heavy saucepan over medium heat. Add the bacon, onion, and garlic and cook until lightly browned, about 3 minutes. Stir in the coffee, ketchup, Worcestershire, cream, mustard, molasses, and brown sugar. Let the mixture gradually come to a boil.
Reduce the heat slightly and let simmer until thick, about 10 minutes. Whisk occasionally. Season with salt and pepper to taste. Serve hot or at room temperature.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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