Coffee Rubbed Grilled Pork Tenderloin Food

COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

COFFEE-RUBBED GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA

Steps:

• For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
• Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
• To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.
• For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.

COFFEE PORK TENDERLOINS

Steps:

• Marinade with Coffee: In a bowl, mix all ingredients. Set aside.
• Preheat barbecue to high heat. Oil grill grate.
• Rub the tenderloins with about 2 tablespoon of dry marinade on each. Let rest 10 minutes. Keep the remaining marinade in an hermetic container at room temperature.
• Reduce barbecue to medium heat. Grill pork tenderloins about 15 minutes, flipping them at regular interval. Let rest 5 minutes before slicing the meat.
• Oven Cooking : Brown the pork tenderloins in a non-stick skillet (ovenproof) and cook in center of oven to 350 F about 15 to 18 minutes, depending on the size of your pork tenderloins.

COFFEE RUBBED GRILLED PORK TENDERLOIN WITH ESPRESSO GRILLING SAUCE RECIPE - (4.4/5)

Steps:

• For the Rub: Mix ingredients. Yield: 2 Tbsp. Rub over pork tenderloin. Cover and refrigerate meat or leave out at room temperature for up to 1 hour before grilling. For the sauce: Combine all ingredients in medium saucepan. Bring to a boil, lower heat and simmer until slightly thickened, about 5 minutes. Store in a tightly closed container for up to 1 month. Use it to baste or accompany beef, lamb, duck, wild game or pork. Yield: about 2-1/3 cups Grilling instructions: Leave rubbed tenderloin out at room temperature about 45 minutes before grilling. Heat gas grill to 425F with one burner turned off. (Turn on all burners and get grill very hot; then turn off one burner and adjust to 425F.) Oil grates using a wadded paper towel that's been dipped in vegetable oil. Place meat on oiled grates over a burner that's lit. Sear meat about 4-5 minutes per side, then transfer to a burner that's not lit to finish cooking. Baste meat with grilling sauce once when transferring to turn-off burner, and again in about 10 minutes. Cooking time will depend on thickness of meat. It's not necessary to turn the meat once it's on the turned-off burner. Check for doneness with a meat thermometer that's placed in the side of the fattest part of meat. Be sure thermometer only goes to the center part of the meat, and not all the way through. Baste, then remove meat when thermometer registers 155F. Cover and let rest 10-15 minutes before slicing. If desired, serve additional sauce with meat a serving time.