Pork Tenderloin with Costa Rican Coffee Glaze

Pork Tenderloin with Costa Rican Coffee Glaze Recipe
Becky Luigart-Stayner
Discover the magic of using brewed coffee in a basting sauce for grilled pork kebabs. The coffee contributes deep color as well a rich, robust flavor to the glaze that’s spiked with rum, molasses, cinnamon, and cocoa.

 

Yield:

8 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 35 %
Fat 7.6 g
Satfat 2.7 g
Monofat 2.9 g
Polyfat 1.5 g
Protein 26.2 g
Carbohydrate 4.5 g
Fiber 0.2 g
Cholesterol 87 mg
Iron 2.1 mg
Sodium 226 mg
Calcium 23 mg

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
1 serrano chile, chopped
1 1/2 tablespoons molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon ground coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon butter or stick margarine, softened
1/2 teaspoon salt
2 pounds pork tenderloin
Cooking spray

Preparation

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.

Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.

Prepare grill.

Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.

Note:

September 2000
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