Pork Tenderloin with Costa Rican Coffee Glaze

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

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 35%
  • Fat: 7.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 26.2g
  • Carbohydrate: 4.5g
  • Fiber: 0.2g
  • Cholesterol: 87mg
  • Iron: 2.1mg
  • Sodium: 226mg
  • Calcium: 23mg

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

  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.
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