I realize that I post very little main dishes on this blog – a fact that I have been trying to remedy. It’s difficult though – we either eat the dish before I can photograph it or the photos don’t come out to an acceptable standard due to lighting or simply my inexperience. Nevertheless, I am trying.
I’ve made this particular recipe a few times now. The original recipe included a BBQ sauce to serve with it, but neither myself nor my hubby weren’t super impressed it it. It was a little on the sweet side and took away from the wonderful sweet coffee flavor of the rub. If desired, serve with your favorite BBQ sauce, or our personal favorite for pork and preferred accompaniment for this recipe, Saucy Susan, a peach-apricot “sauce” that’s more like a marmalade.
Coffee-Rubbed Pork Tenderloin
Adapted from Primal Grill
Combine the following ingredients to form the rub:
- 3 Tbs. ground coffee
- 1 Tbs. kosher salt
- 1 Tbs. dark brown sugar
- 2 tsp. paprika
- 1 tsp. freshly ground pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 1/2 lb. pork tenderloin, trimmed of fat
- 2 Tbs. olive oil
With clean hands, rub mixture all over pork so that it’s completely covered.
Refrigerate for at least 4 hours.
Cook in the oven or on the grill…
- Line a roasting pan with foil. Cook in a preheated oven set at 400F until pork reaches an internal temperature of 150-160F, 20-30 minutes. Allow to rest 10 minutes before slicing and serving.
- Grill, set off direct heat, rotating occasionally, until pork reaches an internal temperature of 150-160F, 15-20 minutes. Allow to rest 10 minutes before slicing and serving.
Serve with BBQ sauce or Saucy Susan, if desired.