Barbecued Pork Tenderloin |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The combination of marinade, dry rub and barbecue sauce provides the pork tenderloins with a flavor that's reminiscent of slow-smoked Kansas City ribs. Prep time does not include marinating time. From Cooking Light, May, 2003. Ingredients:
1/2 cup strong brewed coffee |
2 tablespoons apple cider vinegar |
1 tablespoon spicy brown mustard |
1 tablespoon dark molasses |
2 pork tenderloin, trimmed (1 pound each) |
1/4 cup finely ground coffee |
2 tablespoons sugar |
2 tablespoons paprika |
2 tablespoons fresh coarse ground black pepper |
1 1/2 teaspoons sea salt (or kosher salt) |
1/4 cup barbecue sauce |
1 tablespoon apple cider vinegar |
cooking spray |
Directions:
1. 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.
2. Prepare grill; heating one side to medium and one side to high heat.
3. Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
4. Combine 1/4 cup barbecue sauce and 1 tablespoons apple cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.
5. 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 degrees F (slightly pink), turning pork occasionally.
6. Place pork on a platter, brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.
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