Coffee Rubbed Grilled Pork Tenderloin with Espresso Grilling Sauce

By mytastytreasures

Loaded with flavor!! Great weeknight grilling dish!!

Ingredients

• COFFEE RUB:
• 1 Tbsp. coarse sea salt (or kosher salt)
• 1 tsp. coarse ground coriander seed ..I used fine
• ground
• 1 tsp. coarse ground coffee beans (I used leftover
• coffee grounds that were still moist)
• 1 tsp. coarse ground black peppercorns
• 1 pork tenderloin, about 1 to 1-1/2 lbs
• ESPRESSO GRILLING SAUCE:
• 1 cup brewed dark-roast coffee
• 1 cup ketchup
• 1/4 cup dark brown mustard
• 1/3 cup honey
• 2 Tbsp. orange or lemon juice
• 2 Tbsp. hot pepper sauce
• 2 tsp. ground black pepper
• 2 tsp. coarse salt

Preparation

Step 1

For the Rub:
Mix ingredients. Yield: 2 Tbsp.
Rub over pork tenderloin. Cover and refrigerate meat or leave out at room temperature for up to 1 hour before grilling.

For the sauce:
Combine all ingredients in medium saucepan. Bring to a boil, lower heat and simmer until slightly thickened, about 5 minutes. Store in a tightly closed container for up to 1 month. Use it to baste or accompany beef, lamb, duck, wild game or pork. Yield: about 2-1/3 cups

Grilling instructions:
Leave rubbed tenderloin out at room temperature about 45 minutes before grilling. Heat gas grill to 425F with one burner turned off. (Turn on all burners and get grill very hot; then turn off one burner and adjust to 425F.) Oil grates using a wadded paper towel that’s been dipped in vegetable oil. Place meat on oiled grates over a burner that’s lit. Sear meat about 4-5 minutes per side, then transfer to a burner that’s not lit to finish cooking. Baste meat with grilling sauce once when transferring to turn-off burner, and again in about 10 minutes. Cooking time will depend on thickness of meat. It’s not necessary to turn the meat once it’s on the turned-off burner. Check for doneness with a meat thermometer that’s placed in the side of the fattest part of meat. Be sure thermometer only goes to the center part of the meat, and not all the way through. Baste, then remove meat when thermometer registers 155F. Cover and let rest 10-15 minutes before slicing. If desired, serve additional sauce with meat a serving time.