COFFEE-CRUSTED PORK TENDERLOINS
With
Redeye Barbecue Sauce
Method:
Direct
Serves: 4
Advance
Preparation: 4 to 12 hours for marinating the tenderloins
1-1/2
pounds pork tenderloin (2 to 3 tenderloins)
3
tablespoons ground coffee
1
tablespoon coarse salt (kosher or sea)
1
tablespoon dark brown sugar
2
teaspoons sweet paprika
1
teaspoon freshly ground black 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 canola oil
Redeye
Barbecue Sauce (recipe follows)
You'll
also need:
Butcher's
string; 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1
hour in water to cover, then drained
Place a
tenderloin on your work surface. Remove the silver skin (the thin, translucent,
sinew-like covering on the outside) by using a knife to trim it away from the
meat. About 3 inches from the end of the "tail" (the skinny end),
make a crosswise cut, slicing about halfway through the meat. This will enable
you to fold the "tail" back over the rest of the roast, giving the
tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie
the "tail" in place with butcher's string. Repeat with the remaining
tenderloin(s). Place the tenderloins in a baking dish.
Place the
coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin,
coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all
over the tenderloins, patting it onto the meat with your fingertips. Drizzle
the oil over the pork and rub it on well. Let the pork marinate in the
refrigerator, covered, for at least 4 hours or as long as overnight.
Set up
the grill for direct grilling and preheat to medium-high. If using a gas grill,
place all of the wood chips or chunks in the smoker box or in a smoker pouch
and run the grill on high until you see smoke, then reduce the heat to
medium-high. If using a charcoal grill, preheat it to medium-high, then toss
all of the wood chips or chunks on the coals.
When
ready to cook, brush and oil the grill grate. Place the pork tenderloins on the
hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16
minutes in all). To test for doneness, insert an instant-read meat thermometer
into the meat: The internal temperature should be about 160 degrees F.
Transfer
the grilled pork to a cutting board and let rest for about 3 minutes. Remove
and discard the strings, then slice the tenderloins crosswise on a diagonal and
serve at once with the Redeye Barbecue Sauce on the side.
Redeye
Barbecue Sauce
Yield:
Makes about 2 cups
1 slice
bacon, finely chopped
1/2
medium onion, finely chopped
3/4 cup
brewed strong coffee or espresso
3/4 cup
ketchup
1/4 cup
Worcestershire sauce
1/4 cup
heavy cream
3 tablespoons
brown sugar
2
tablespoons Dijon mustard
Coarse
salt (kosher or sea) and freshly ground pepper to taste
Place the
bacon and onion in a heavy saucepan cook over medium heat until lightly
browned, 3 minutes, stirring often. Stir in the remaining ingredients and
gradually bring to a boil. Reduce the heat slightly and simmer the sauce until
thick and richly flavored, 10 minutes, whisking from time to time. Correct the
seasoning, adding salt and pepper to taste.