Have you ever had a day where nothing really sounds good for dinner? This doesn’t happen often around here, especially when we’ve planned out the week’s menu. Occasionally, though, I’m just lacking inspiration. On days like that, I’ll peruse Pinterest, food photo sites or my Google Reader in hopes that something will pop out at me. After striking out in all of those places, I saw this recipe pop up in my Facebook news feed. I had all the ingredients on hand, like it was meant to be. I love when things work out like that.
This is an ideal summer recipe. There’s minimal prep, just a few ingredients, and it cooks quickly on the grill. The tenderloin is rubbed in a mixture of coffee, brown sugar and chili powder, giving it an earthy, smoky and slightly sweet flavor. Being the coffee lovers we are, Eric and I love anything with coffee in (or on) it, but I think even non-coffee drinkers will appreciate the flavor the coffee beans add to this dish. The rub gives the pork a wonderful crust and helps keep the moisture inside. I knew this had been perfectly cooked when we sliced into it and saw just how tender and juicy it was. We served this with grilled vegetables and roasted potatoes, but next time I’ll swap the roasted potatoes for grits or polenta.
- COOK TIME:
- YIELD: 4-6 servings
1 tablespoon very finely ground coffee beans (preferably French roast)
2 teaspoons packed light brown sugar
1 teaspoon chili powder
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 1-pound pork tenderloins, trimmed
Combine the coffee, brown sugar, chili powder and salt in a small bowl. Add the olive oil and mix until combined. Divide the mixture evenly between the two pork tenderloins and rub to coat completely.
Prepare a charcoal grill for indirect cooking (medium-high heat if using gas). Place the tenderloins on the hot side of the grill, cover and cook, flipping once, until grill marks form on each side (about 4 minutes per side). Move to the cooler side of the grill and continue cooking an additional 7-9 minutes, or until the pork has reached an internal temperature between 140º and 145º.
Transfer to a cutting board and tent with foil. Allow to rest for 10 minutes before slicing and serving.