Grilled Pork Tenderloin with Coffee-Molasses Barbecue Sauce
The coffee rub also serves as a marinade, so plan to season 1-pound roasts for 4 to 6 hours and 2-pound roasts for 8 to 24 hours before grilling. We recommend Pure Country Pork from the Klingemann family, the first and only meat to be Non-GMO Project verified.
For the rub:
- 3 tablespoons ground coffee Add to list
- 1 1⁄2 tablespoons paprika Add to list
- 1 to 1 1⁄2 tablespoons coarsely ground Add to list
- black pepper, to taste Add to list
- 1 teaspoon kosher salt Add to list
For the barbecue sauce:
Trim excess fat and silver skin from pork. In a small bowl, combine rub ingredients; rub all over meat. Wrap pork in foil and refrigerate for 8 to 24 hours. Bring to room temperature 30 minutes before grilling.
Combine all ingredients for the barbecue sauce. If the sauce has been made ahead and refrigerated, bring it to room temperature before using. Remove 1⁄4 cup sauce to a separate bowl.
Prepare grill. Oil the grate and the pork. Grill, turning only once on each side, about 5 minutes on the top and bottom and 3 minutes on each side.
Use a thermometer to test the internal temperature in the thickest part of the tenderloin. When it reaches 125˚ F to 130° F, baste it generously with the 1⁄4 cup reserved sauce. Turn the heat off (if using a gas grill) or move the pork to the coolest part of a charcoal grill. Cook, covered, 5 to 8 minutes, or until the internal temperature reaches 145˚ F to 150° F.
Source: Recipe adapted from the San Francisco Chronicle.