Barbecued Pork Tenderloin

By Dianne_H

Ingredients

• MARINADE:
• 1/2 cup strong brewed coffee
• 2 tbsp cider vinegar
• 1 tbsp spicy brown mustard
• 1 tbsp dark molasses
• 2 1 pound pork tenderloins, trimmed
• DRY RUB:
• 1 cup finely ground coffee
• 2 tbsp sugar
• 2 tbsp paprika
• 2 tbsp coarsley ground black pepper
• 1 1/2 tsp sea or kosher salt
• BASTE:
• 1/2 cup barbecue sauce
• 1 tbsp cider vinegar

Details

Servings 8

Preparation

Step 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.

Prepare gril, heating one side to medium and one side to high heat.

Combine ground coffee and next five ingredients; rub over pork. Let stand at room temperature for 15 minutes.

Combine 1/4 cup barbecue sauce and 1 tbsp cider vinegar. Reserve 2 tbsp 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 mixutre; grill 5 minutes or until thermometer registers 160 degrees (slightly pink), turning occasionally. (Cooking temperature may be longer than 15 minutes. Be sure to check the temperature o fthe pork.)

Place pork on a platter; brush with reserved 2 tbsp barbecue sauce mixture. Cover with foil, let stand 5 minutes.