Pork Tenderloin

Unknown

I never thought I'd say this, but I've gotten tired of Pork Tenderloin with a spice rub and BBQ sauce. I need a different recipe! HELP!

Unknown

WSB18,[p]This one is a great flavor change.[p] Pork, Tenderloin, Coffee-Crusted, W/Redeye Barbecue, QBabe's

It sounds like an unlikely combination, but the flavor combination is one of the most FANTASTIC I've ever had. Give it a try!
[p]1-2 Lb. Pork Tenderloin (usually 2 to package)
THE RUB
1 1/4 Tsp. Onion Powder
4 Tbs Coffee Beans, Freshly Ground
4 Tsp. Course Salt, Kosher or Sea
3/4 Tsp. Cumin, Ground
4 Tsp. Sugar, Dark Brown
3/4 Tsp. Coriander, Ground
2 Tsp. Paprika, Sweet
3/4 Tsp. Cocoa Powder, Unsweetened
1 1/2 Tsp. Black Pepper, Fresh Ground
1 1/4 Tsp. Garlic Powder
2 Tbs. Canola Oil
THE SAUCE
1 Tbs. Butter
1 Slice Bacon, Finely Chopped
1/2 Medium Onion, Finely Chopped
1 Clove Garlic, Minced
3/4 Cup Brewed Stroung Coffee or Expresso
3/4 Cup Ketchup
1/4 Cup Worchestershire Sauce
1/4 Cup Heavy Cream
2 Tbs. Dijon Mustard
2 Tbs. Molassas
2 Tbs. Brown Sugar
Coarse Salt (Kosher or Sea) and Freshly Ground Black Pepper to taste.




PREPARATION DIRECTIONS
1 In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa.
2 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).
THE SAUCE
1 Melt the butter in a heavy sauce pan over medium heat. Add the bacon, onion, and garlic and cook until lightly browned, about 3 minutes.Stir in the coffee, ketchup, Worchestershire sauce, cream, mustard, molassas and brown sugar, let the mixture gradually come to a slow boil.
2 Reduce the heat slightly and let the sauce simmer until thick and richly flavored, about 10-15 minutes, whisk from time to time.
3 Season with salt and pepper to taste. You can serve the sauce hot or at room temperature!
COOKING DIRECTIONS
1 Preheat the BGE 300° - 325° F dome
2 Cook tenderloins direct on a raised grid for about 30-45 minutes, flipping every 10 minutes, until they reach an internal temperature of 145°F.
3 Remove from cooker and let rest 5-10 minutes before slicing.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Tonia Lambert AKA "QBabe"[p]Source: BGE Eggtoberfest '03, QBabe[p]Inspired by a Raichlen recipe, but modified some......



m a

Unknown

Richard Fl,
Looks good, might give that a shot.

Haggis

wsb18,[p]Last Christmas we served this on the Eve (and beef tenderloin on the day.) My only reservation with this recipe is that it seemed to take much longer to prepare the ingredients than I had expected from others' comments and that it required buying some stuff that I'd rarely use for anything else (e.g., the molasses.) The result, however, was great.

Big'un

WSB18,
You can always try a Triple Threat!

[ul][li]Triple Threat Recipe [/ul]

Fidel

WSB18,[p]How about cutting them into 1.5" medallions, marinating in soy , teriyaki, or other marinade, then wrapping in bacon, skewering, and grilling until 140 internal?[p]I would post pics......

Rick's Tropical Delight

<p />Fidel,
aawwwwww, man. come on, now.

Unknown

WSB18,
A friend of mine brought over a couple tenderloins last night and we covered them in apple butter before putting on the egg. I also used some apple wood chunks and cooked indirect at 350 for about an hour. It was very simple but good.