Pork Tenderloin with Costa Rican Coffee Glaze
By tonyglib
Nutritional Information
Calories:197 (35% from fat)
Fat:7.6g (sat 2.7g,mono 2.9g,poly 1.5g)
Protein:26.2g
Carbohydrate:4.5g
Fiber:0.2g
Cholesterol:87mg
Iron:2.1mg
Sodium:226mg
Calcium:23mg
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, chopped
- 1 serrano chile, chopped
- 1 1/2 tablespoons molasses
- 1/2 cup dark rum
- 4 cups hot brewed coffee
- 1 tablespoon ground coffee
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons unsweetened cocoa
- 1 tablespoon butter or stick margarine, softened
- 1/2 teaspoon salt
- 2 pounds pork tenderloin
- Cooking spray
Details
Servings 8
Preparation
Step 1
Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.
Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.
Prepare grill.
Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.
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