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Coffee Rub Pork Loin

LuscombeLuscombe Posts: 34
edited 11:20PM in EggHead Forum
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!



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

  • RRPRRP Posts: 22,030
    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.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Thanks!!
    This does sound VRY good and I will have to give it a try.
  • QBabeQBabe Posts: 2,275
    Glad you liked it. Next time give the sauce a try. It's incredible...!
  • Found this while doing a search! Gonna give it a go tonight, thanks!
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