Coffee Crusted Tenderloins
Marinate: 4 Hours
- For the Redeye BBQ Sauce
- Coarse salt & freshly ground black pepper ( kosher or sea)
- 2 tablespoon(s) Dijon mustard
- 3 tablespoon(s) brown sugar
- 1/4 cup(s) heavy cream
- 1/4 cup(s) Worcestershire sauce
- 3/4 cup(s) ketchup
- 3/4 cup(s) brewed strong coffee (or espresso)
- 1/2 medium onion, finely chopped
- 1 slice(s) bacon, finely chopped
- 2 tablespoon(s) canola oil
- For the rub
- 1/2 teaspoon(s) unsweetened cocoa powder
- 1/2 teaspoon(s) ground coriander
- 1/2 teaspoon(s) ground cumin
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) fresh ground black pepper
- 2 teaspoon(s) sweet paprika
- 1 tablespoon(s) dark brown sugar
- 1 tablespoon(s) coarse salt (kosher or sea)
- 3 tablespoon(s) ground coffee
- 1 1/2 pound(s) pork tenderloin (2 to 3 tenderloins)
- Additional items
- Butchers string
- 2 cup(s) wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained
- 1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butchers string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
- 2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
- 3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
- 4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
- 5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
- For the sauce:.
- Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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