BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce

Submitted by diner524

"This is from Steven Raichlen BBQ USA cookbook. This just sounded so good that I had to post for safe keeping and to try it. Time doesn't include marinating time which is at least 4 hours, but even better to let it is overnight. Introduction stated: From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce."

 

• Ready In: 40mins
• Ingredients: 21
• Yields: 2 cups sauce
• Serves: 4-6

ingredients

• 1 1⁄2 lbs pork tenderloin (2 to 3 tenderloins)

• For the rub

• 3 tablespoons ground coffee
• 1 tablespoon coarse salt (kosher or sea)
• 1 tablespoon dark brown sugar
• 2 teaspoons sweet paprika
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon unsweetened cocoa powder
• 2 tablespoons canola oil

• For the Redeye BBQ Sauce

• 1 slice bacon, finely chopped
• 1⁄2 medium onion, finely chopped
• 3⁄4 cup brewed strong coffee (or espresso)
• 3⁄4 cup ketchup
• 1⁄4 cup Worcestershire sauce
• 1⁄4 cup heavy cream
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• coarse salt & freshly ground black pepper (kosher or sea)

directions

1. You'll also need:

2. Butcher's string.
3. 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained.
4. 1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
5. 2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
6. 3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
7. 4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
8. 5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.

9. For the sauce:

10. Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

Reviews

[Terri G.]

This is the absolute best rub and BBQ sauce. Always a hit , and requested by family and friends.

 

[DailyInspiration]

Loved, loved, loved this pork tenderloin from the dry rub down to the delicious bbq sauce. This pork tenderloin was fork tender and so moist. It cooks very quickly on the charcoal grill and we served it with parmesan ranch mushrooms and some corn. This recipe is definitely going into my Best of 2013 cookbook and will be made often. Made for PRMR, May, 2013.