Barbecued Pork Tenderloin

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Barbecued Pork TenderloinRecipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
The surprise ingredient in the marinade is coffee—it contributes a rich, almost smoky flavor to the meat and blends magically with the vinegar, mustard, and molasses. When you're ready for a break from more traditional tomato-based barbecue sauces, this is the recipe you need.
8 servings (serving size: about 3 ounces pork)


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1/2 cup strong brewed coffee
2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon dark molasses
2 (1-pound) pork tenderloins, trimmed
1/4 cup finely ground coffee
2 tablespoons sugar
2 tablespoons paprika
2 tablespoons coarsely ground black pepper
1 1/2 teaspoons sea or kosher salt
1/4 cup barbecue sauce
1 tablespoon cider vinegar
Cooking spray


Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 2 to 12 hours, turning bag occasionally. Remove pork from bag; discard marinade.

Prepare grill, heating one side to medium and one side to high heat.

Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.

Combine 1/4 cup barbecue sauce and 1 tablespoon cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.

Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally.

Place pork on a platter; brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.

Created date

January 2004

Nutritional Information

Calories 196
Caloriesfromfat 21 %
Fat 4.5 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 28.9 g
Carbohydrate 8.4 g
Fiber 1.3 g
Cholesterol 80 mg
Iron 2.4 mg
Sodium 566 mg
Calcium 24 mg