Red Eye Pork Tenderloin with Spicy Potato Wedges

QBabe

Did a pork tenderlion yesterday that had WONDERFUL flavor. Got the idea from a recipe the Jamison's "Born to Grill" cookbook, but kind of did my own thing....[p]First, I marinated the tenderloins in a mix of freshly brewed coffee, cider vinegar and molasses for about 5 hrs. Then I took them out of the liquid, drained them, and then rubbed heavily with Dizzy Pig's Red Eye Express and let it set for 2-3 more hours. [p]While the tenderloins were soaking up rub, I took 3 baking potatoes and halved them, then cut the halves into quarters. I covered the potatoes with 1/2 cup of olive oil and 3 cloves of minced fresh garlic. In a small bowl, combined salt, black pepper, red pepper, oregano, thyme, paprika. Sprinkled over the potoatoes and tossed to coat. Next, I precooked them for 20 minutes in a 425° degree oven (I probably could have done this on the egg, but was cooking stuffed portabella mushrooms at the time). Once they were done in the oven, the came out and waited for their turn on the egg. At the first flip of the tenderloins, they went on the 350° egg for 5-10 minutes per cut side.[p]Pulled the potatoes and the tenderloins off at the same time. Ended up overcooking the tenderloin, but the flavor it had was very good, so I thought I'd mention it, since it would be even better when cooked properly. The potatoes are definately a keeper too...a very YUMMY side dish that we'll be doing again![p]QBabe
:~)[p]

BlueSmoke

QBabe,
That marinade sounds great. What proportions did you use? I've got a couple of cute little tenderloins I'd love to take for a swim.[p]Ken

QBabe

Hi Ken,[p]The marinade was 3/4 cup freshly brewed coffee, 3 tbsp cider vinegar and 1 tbsp molasses. A very basic recipe that I might have to experiment with a little more the next time, but it's promising....[p]Tonia
:~)