Wednesday, July 20, 2011

Barbecued Pork Tenderloin

Barbecued Pork Tenderloin Recipe

  • YIELD: 8 servings (serving size: about 3 ounces pork)
  • COURSE: Main Dishes
  • 1/2 cup strong brewed coffee
  • 2 tablespoons cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon dark molasses
  • (1-pound) pork tenderloins, trimmed
  • 1/4 cup finely ground coffee
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 2 tablespoons coarsely ground black pepper
  • 1 1/2 teaspoons sea or kosher salt
  • 1/4 cup barbecue sauce
  • 1 tablespoon 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 tablespoon 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° (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.

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