Coffee Crusted Pork Loin w/ Redeye BBQ Sauce

Grillin Guy · July 2011

Haven't done these in a while. Recipe source: Barbecue University, Steve Raichlen

Marinating

Making the Redeye BBQ sauce

On the large egg.... direct at 375.

Hot off the grill and resting.

Sliced.

Plated.

Longrifle · July 2011

Nice!!

tacodawg · July 2011

Damn that looks great. Love pork tenderloins on the egg so moist. Thanks for sharing.

Austex_Egger · July 2011

Looks tasty!

Dave in Florida · July 2011

That is a nice looking meal. Well Done!

Misippi Egger · July 2011

Looks even better here than on FB ! :laugh:

Great-looking meal ! :woohoo:

Scottborasjr · July 2011

Looks great Terry. Wish I could have some.

Kew_el_steve · July 2011

Looks more like tenderloin than loin to me. Huge difference in cut. :silly:

Grillin Guy · July 2011

Tenderloin is one particular muscle from the end of the loin....therefore pork tenderloin is "loin"
yet all loin aren't necesserally "tenderloin".

Egg Juju · July 2011

I was just talking about this dish... yours looks delicious and it is one of my favorites.

muttin · July 2011

i see you cooked it at 375 but about how long did they cook for? and what internal temp did you pull them at? i have only had my egg for a few weeks and am going to be cooking pork loin for the first time for about 8 people so looking to impress

thanks for the tips

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Coffee Crusted Pork Loin w/ Redeye BBQ Sauce

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