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.
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
How to Make It
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.
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I'm a bit torn here, it's not exactly terrible, but as the rating says, I won't make it again. My biggest issue was that the rub was overly bitter and left a bit of a chalky texture on the meat. The bitterness is unsurprising given the ground coffee. I used a medium roast bean, ground fine, but it still just didn't work IMO. As someone else pointed out, there are much better rubs out there, so why use this one? Also, as usual with CL, the cooking times are wrong for pork tenderloin. Those times will not give you slightly pink center, nor will and internal temp of 160. To get a moist, tender, pink center build a two-tier fire and grill the tenderloin on the med-hi side (3 second hand count) of a grill for 3 minutes, turning each minute. Then, move it to the medium side of the grill, cooking it covered, for 10 minutes, turning every now and then. Then baste and cook 4 more minutes, covered. Remove from grill and let it sit for ten minutes to rest. Pork is safe and best at 135.
I had high expectations but was thoroughly disappointed. I have used much better rubs. I do not mind spicy or something with heat but this just overpowered a tender, succulent piece of meat. I much prefer another SL pork tenderloin marinade. Won't be making again!
This has become a mainstay in our house. Yummy and predictable results. I usually up the contents of the brine so that the tenderloin is submurged and I don't have to even worry about turning it. Basting with BBQ sauce thinned with apple cider vinegar gives it a nice charred-sweet crust.
Highly recommend. We have made this about 5 times for company and it is a hit with all ages. We have not changed anything about the recipe. It has great flavor, coffee is subtle, and there is a little kick to it as well. My kids love it (ages 10, 9 and 4). It is so good I have shared it with several friends and posted on Facebook recipe pages I subscribe to. Give it a try!