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QBabe's Coffee Encrusted Pork

NewbsNewbs Posts: 188
edited 3:01PM in EggHead Forum
Man! That was a tasty recipe. Thanks Tonia. I used a whole loin instead of the tenderloin cut that the recipe called for. I'll admit that the bold flavours in the dry rub had me a bit concerned that it would overpower the pork, especially a mild flavoured cut like the loin. It didn't. The crust was pleasantly mellow and that sauce was delicious! I rubbed the loin and left it in the fridge for five hours. Got my LBGE up to 300 dome and put the loin on a rack to elevate it slightly off the grid. Did it direct. After about an
hour, the internal temp was 150. Pulled it off the egg and let it rest on the counter top tented with foil. The temp climbed another 5 degrees during the 10 minute rest period. Next time I'll pull it off at 145 though to get just that hint of pink that I like.[p]On a funny note, my neighbour just retired and has bought herself a hot dog cart that she is going to use to both stay busy and make a bit of money to supplement her pension. Well, she had her whole family over for the inaugural cook. I brought over some of the left over pork loin and I blew her hot dogs and her gasser out of the park. Comparing that pork loin to a hot dog was hardly fair and the smoky goodness of Maple Leaf lump vs. gas wasn't really an even comparison either but it was still fun.[p]Cheers,[p]John

[ul][li]QBabe's Site[/ul]


  • bbqdivabbqdiva Posts: 192
    Newbs,[p]Awesome website QBabe! Can't wait to dig into some of those recipes.

  • QBabeQBabe Posts: 2,275
    Newbs,[p]Glad to hear you liked it. I'm ashamed to say I haven't updated my website in a while, but there's a lot of fun things to try out there.[p]Tonia

  • QBabeQBabe Posts: 2,275
    bbqdiva,[p]As I said above, I haven't updated things there in a while (life got crazy busy for me and hasn't slowed down), but there's a lot of fun stuff there, nonetheless.[p]Tonia

  • NewbsNewbs Posts: 188
    QBabe,[p]My taste buds didn't care how long the recipe had been sitting there. It was great Tonia. Thanks for the "old" recipe..ha![p]Cheers,[p]John
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