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

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.