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.
This was very tasty and the meat came out perfect. I used my indoor built in grill. I would definitely make this again.
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!
I was a little worried about all the coffee in this dish but it turned out fantastic! We loved the flavor. Even my teenage son loved it. We made pork sliders with the leftovers!
Excellent recipe. Very easy to make and the flavor combination was incredible. Had my doubts about using dried coffee as a rub ingredient, but kudos. Definitely will make again.
Great when you are in the mood for a classic American BBQ dish. Served with Blazin' Baked Beans, Corn Fritter Casserole, and Peanutty Slaw. Would make this exact meal over again. Everyone raved! Took off at 155 degrees. Moist and tender but not pink inside - maybe try 150?
I was leary of the coffee in this recipe but it created a nice crust on the pork yet the inside was so tender. This will be a keeper in my house to be made again.