Prep 10 mins
Cook 25 mins
Printed in Good Food Magazine. Recipe from '333 Belrose Bar & Grill' in Wayne, PA. This flavorful dish has a rich coffee flavor with hints of sweet molasses and spicy chili. Begin marinating the pork one or two days ahead for best results. The mirin can be found in the Asian foods section of some supermarkets or at Japanese markets. Marinating time is NOT included in prep time.
- 118.29 ml freshly ground coffee beans
- 118.29 ml vegetable oil
- 59.14 ml molasses
- 59.14 ml macadamia nuts, dry roasted
- 59.14 ml maple syrup (the real stuff if possible)
- 59.14 ml soy sauce
- 2 garlic cloves
- 29.58 ml fresh lime juice
- 14.79 ml mirin (sweet Japanese rice wine)
- 1 jalapeno chile, coarsely chopped
- 7.39 ml fresh ginger, minced
- 7.39 ml coarse kosher salt
- 7.39 ml ground black pepper
- 2 (1133.98 g) pork tenderloin (about 2 1/2 lbs. total)
- Puree all the marinade ingredients in a food processor until almost smooth.
- Transfer to a large resealable plastic bag.
- Add pork; release excess air, seal bag and turn to coat. Chill 24-48 hours.
- Prepare barbecue to a medium heat.
- Grill pork about 25 minutes, turning often. (Internal temperature should register 145F.).
- Transfer to work surface and let stand 10 minutes.
- Thinly slice to serve.
This is an awesome dish. It is very moist and flavorful. The ingredient list can seem a bit daunting at first, but it is definately worth your time and the effort to find all of them! I marinated it for the full 48 hours and would do it again.
WOW! Need more stars*******. This is really good. I marinated the tenderloins 24 hours, so the flavors really got into the meat, which turned out juicy and tender. It was not a good grilling day here so I used the George Foreman (I have the large "Next Grilleration") Worked great, so I will be making this dish in the dead of winter! The marinade would be good on beef also!