ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Tenderloin with Costa Rican Coffee Glaze

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 kebab)
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. 

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

Nutrition 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

How to Make It

  1. 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.

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

  3. Prepare grill.

  4. 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.