Prep 30 mins
Cook 35 mins
The combination of marinade, dry rub and barbecue sauce provides the pork tenderloins with a flavor that's reminiscent of slow-smoked Kansas City ribs. Prep time does not include marinating time. From Cooking Light, May, 2003.
- 1⁄2 cup strong brewed coffee
- 2 tablespoons apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1 tablespoon dark molasses
- 2 pork tenderloin, trimmed (1 pound each)
- 1⁄4 cup finely ground coffee
- 2 tablespoons sugar
- 2 tablespoons paprika
- 2 tablespoons fresh coarse ground black pepper
- 1 1⁄2 teaspoons sea salt (or kosher salt)
- 1⁄4 cup barbecue sauce
- 1 tablespoon apple cider vinegar
- cooking spray
- Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally. Remove pork from bag; discard marinade.
- Prepare grill; heating one side to medium and one side to high heat.
- Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
- Combine 1/4 cup barbecue sauce and 1 tablespoons apple cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.
- Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160 degrees F (slightly pink), turning pork occasionally.
- Place pork on a platter, brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.
The only thing I did differently was to marinate this longer (a little over 24 hours) That being said, I was afraid this might be too strong. However the complaint I got from my family was that other than the outer edge, it didn't have much flavor at all.
This was really good! I didn't have molasses so added brown sugar to the marinade. The only change I will make next time is use the rub as a seasoning/sprinkle rather than completely covering the tenderloin. Made for Everyday Holiday.
Thanks for sharing another winner Nancy!! This made for a great family dinner that everyone enjoyed. I will be making again for sure. Thanks