Coffee Rub Pork Loin

Luscombe · February 2009

I tried QBabe's coffee rub on a pork loin tonight. This is how it turned out. I also did portabella mushrooms and asparagus. It was yummy.

Thanks QBabe!

Gary

Jeffersonian · February 2009

Looks super, Luscombe. I haven't done coffee per se, but I've used DP's Redeye with great results. I never would have imagined, but the proof was in the eatin'.

Mr. & Mrs Potatohead · February 2009

Well...Sooo...
What is and how does this "coffee rub" work?
And, BTW, the loins look great

!

Luscombe · February 2009

Sorry for the delay in responding to the recipe request.
This is posted on the BGE site somewhere. It is QBabe's so all of the credit goes to her. I will do this one again. Didn't try the sauce this time and will do that next time.

QBabe's Coffee-Crusted Pork Tenderloins
Category: Pork Tenderloin
Group:
Submitted by: QBabe
From: Inspired by a Raichlen recipe, but modified some......
________________________________________
It sounds like an unlikely combination, but the flavor combination is one of the most FANTASTIC I've ever had. Give it a try!
Ingredients:
• 4 Tbs freshly ground coffee beans • 1 ¼ tsp onion powder
• 4 tsp coarse salt, kosher or sea • ¾ tsp ground cumin
• 4 tsp dark brown sugar • ¾ tsp ground coriander
• 2 tsp sweet paprika • ¾ tsp unsweetened cocoa powder
• 1 ¼ tsp freshly ground black pepper • 1-2 lb pork tenderloin (usually come 2 to a pkg)
• 1 ¼ tsp garlic powder • 2 Tbs canola oil
Preparation Directions:
• In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa.
• Sprinkle the rub on the tenderloins.
• Drizzle the tenderloins with oil and rub it in well.
• Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).
Cooking Directions:
• Preheat the egg to 300° - 325° dome temperature.
• Cook tenderloins direct on a raised grid for about 30-45 minutes, flipping every 10 minutes, until they reach an internal temperature of 145°.
• Remove from cooker and let rest 5-10 minutes before slicing.
Special Instructions:
• Serve with Redeye Barbecue Sauce (see Sauces section)

Special Instructions:
• Serve with Redeye Barbecue Sauce
• 1 Tbs butter
• 1 slice bacon, finely chopped
• ½ medium onion, finely chopped
• 2 Clove garlic, minced
• ¾ Cup brewed strong coffee or espresso
• ¾ Cup ketchup
• ¼ Cup worchestershire sauce
• ¼ Cup heavy whipping cream
• 2 Tbs dijon mustard
• 2 Tbs molasses
• 2 Tbs dark brown sugar
• coarse salt and freshly ground black pepper to taste
Preparation Directions:
Melt the butter in a heavy saucepan over medium heat.
Add the bacon, onion, and garlic and cook until lightly browned, about 3 minutes.
Stir in the coffee, ketchup, Worcestershire sauce, cream, mustard, molasses and brown sugar and let the mixture gradually come to a boil.
Reduce heat slightly and let the sauce simmer until thick and richly flavored, about 10-15 minutes, whisking from time to time.
You can serve the sauce hot or at room temperature.
Makes about 2 cups.

It is easy to over cook the loin so be careful and remove it at 145. I would try to keep the dome at 300.

It was even better today for lunch!
Enjoy

Gary

RRP · February 2009

trust me - you really need to fix her sauce with that recipe next time. It takes it to a whole new dimension and solves the nearly too dry condition of such a lean cut of meat.

Mr. & Mrs Potatohead · February 2009

Thanks!!
This does sound VRY good and I will have to give it a try.

QBabe · February 2009

Glad you liked it. Next time give the sauce a try. It's incredible...!

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