Created by the Crave Local Test Kitchen
servings: 8 servings
- 1-1/2 pound pork tenderloin
- 3 tablespoons ground coffee (we used French Roast)
- 1 tablespoon coarse sea salt
- 1 tablespoon dark agave syrup
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon unsweetened cocoa powder
- 2 tablespoons extra virgin olive oil
Redeye Barbecue Sauce
Yield: Makes about 2 cups
- 1 slice thick cut bacon, finely chopped
- 1/2 medium onion, finely chopped
- 1/4 tsp red pepper flakes
- 3/4 cup brewed French Roast coffee
- 3/4 cup pre-made barbecue sauce
- 1/4 cup fat free half and half
- 3 tablespoons dark agave syrup
- 2 tablespoons Dijon mustard
- 1/2 tsp Herbs de Provence
- Sea salt and fresh ground pepper
The night before:
Place sugar, coffee, salt, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle rub all over the pork, pressing it onto the meat with your fingers. Drizzle olive oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or overnight.
Ready to Cook:
When ready to cook, lightly oil a dutch oven. Place the pork tenderloin in the dutch oven, browning on all sides, approximately 8 minutes total.
Place the pork back in the original pan, and bake in the oven at 350 degrees F for another 15 minutes, until the internal temperature reads 160 degrees F.
Transfer the grilled pork to a cutting board and let rest for about 5 minutes. Slice tenderloin crosswise on a diagonal and serve at once with Redeye Barbecue Sauce on the side.
Read on for our Golden Sage Potato Wedge Recipe!
Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in remaining ingredients and gradually bring to a boil. Reduce heat and simmer sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
Adapted from a recipe from the Barbecue University