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.
- 2 pounds pork tenderloin Add to list
- High-heat oil, for cooking Add to list
- 3 tablespoons ground coffee Add to list
- 1 1⁄2 tablespoons paprika Add to list
- 1 to 1 1⁄2 tablespoons coarsely ground black pepper, to taste Add to list
- 1 teaspoon kosher salt Add to list
- 1⁄2 cup strong coffee Add to list
- 1 cup ketchup Add to list
- 2 tablespoons chile powder Add to list
- 1/4 cup packed brown sugar Add to list
- 6 tablespoons cider vinegar Add to list
- 1/4 cup mild-flavored molasses Add to list
- 2 tablespoons Worcestershire sauce Add to list
Trim excess fat and silver skin from pork. In a small bowl, combine ground coffee, paprika, pepper and salt; rub all over meat. Wrap pork in foil and refrigerate for 8 to 24 hours. Bring to room temperature 30 minutes before grilling.
Combine coffee, ketchup, chile powder, sugar, vinegar, molasses and Worcestershire for the barbecue sauce. If 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 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 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.