Coffee Rubbed Grilled Pork Tenderloin With Espresso Grilling Sauce Recipe 445

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COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE



Coffee-Rubbed Pork Tenderloin with Espresso-Honey Glace image

Coffee-rubbed pork tenderloin with espresso-honey glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination, perfect for pork!

Provided by Culinary Envy

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 56m

Yield 4

Number Of Ingredients 18

2 tablespoons packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon kosher salt
2 teaspoons honey powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
¾ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon unsweetened cocoa powder
¼ teaspoon ground dried chipotle pepper
1 (1 1/2 pound) pork tenderloin
2 tablespoons olive oil, divided
1 tablespoon butter
½ cup water
4 teaspoons beef demi-glace
1 tablespoon Dijon mustard
1 teaspoon honey powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
  • Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
  • Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
  • Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
  • Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 14.2 g, Cholesterol 81.4 mg, Fat 14.1 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 4.2 g, Sodium 1736.1 mg, Sugar 7.5 g

COFFEE RUBBED GRILLED PORK TENDERLOIN WITH ESPRESSO GRILLING SAUCE RECIPE - (4.4/5)



Coffee Rubbed Grilled Pork Tenderloin with Espresso Grilling Sauce Recipe - (4.4/5) image

Provided by mytastytreasures

Number Of Ingredients 17

COFFEE RUB:
1 Tbsp. coarse sea salt (or kosher salt)
1 tsp. coarse ground coriander seed ..I used fine
ground
1 tsp. coarse ground coffee beans (I used leftover
coffee grounds that were still moist)
1 tsp. coarse ground black peppercorns
1 pork tenderloin, about 1 to 1-1/2 lbs
ESPRESSO GRILLING SAUCE:
1 cup brewed dark-roast coffee
1 cup ketchup
1/4 cup dark brown mustard
1/3 cup honey
2 Tbsp. orange or lemon juice
2 Tbsp. hot pepper sauce
2 tsp. ground black pepper
2 tsp. coarse salt

Steps:

  • For the Rub: Mix ingredients. Yield: 2 Tbsp. Rub over pork tenderloin. Cover and refrigerate meat or leave out at room temperature for up to 1 hour before grilling. For the sauce: Combine all ingredients in medium saucepan. Bring to a boil, lower heat and simmer until slightly thickened, about 5 minutes. Store in a tightly closed container for up to 1 month. Use it to baste or accompany beef, lamb, duck, wild game or pork. Yield: about 2-1/3 cups Grilling instructions: Leave rubbed tenderloin out at room temperature about 45 minutes before grilling. Heat gas grill to 425F with one burner turned off. (Turn on all burners and get grill very hot; then turn off one burner and adjust to 425F.) Oil grates using a wadded paper towel that's been dipped in vegetable oil. Place meat on oiled grates over a burner that's lit. Sear meat about 4-5 minutes per side, then transfer to a burner that's not lit to finish cooking. Baste meat with grilling sauce once when transferring to turn-off burner, and again in about 10 minutes. Cooking time will depend on thickness of meat. It's not necessary to turn the meat once it's on the turned-off burner. Check for doneness with a meat thermometer that's placed in the side of the fattest part of meat. Be sure thermometer only goes to the center part of the meat, and not all the way through. Baste, then remove meat when thermometer registers 155F. Cover and let rest 10-15 minutes before slicing. If desired, serve additional sauce with meat a serving time.

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS



Coffee-Rubbed Pork Tenderloin with Green Beans image

A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons finely ground coffee
2 tablespoons firmly packed light brown sugar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon paprika
One 1 1/4-pound pork tenderloin, silverskin trimmed, if necessary
5 tablespoons olive oil
1 pound green beans, trimmed

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
  • Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
  • Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
  • Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

COFFEE-MARINATED GRILLED PORK



Coffee-Marinated Grilled Pork image

Printed in Good Food Magazine. Recipe from '333 Belrose Bar & Grill' in Wayne, PA. This flavorful dish has a rich coffee flavor with hints of sweet molasses and spicy chili. Begin marinating the pork one or two days ahead for best results. The mirin can be found in the Asian foods section of some supermarkets or at Japanese markets. Marinating time is NOT included in prep time.

Provided by CulinaryQueen

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup freshly ground coffee beans
1/2 cup vegetable oil
1/4 cup molasses
1/4 cup macadamia nuts, dry roasted
1/4 cup maple syrup (the real stuff if possible)
1/4 cup soy sauce
2 garlic cloves
2 tablespoons fresh lime juice
1 tablespoon mirin (sweet Japanese rice wine)
1 jalapeno chile, coarsely chopped
1 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons ground black pepper
2 (1 1/4 lb) pork tenderloin (about 2 1/2 lbs. total)

Steps:

  • Puree all the marinade ingredients in a food processor until almost smooth.
  • Transfer to a large resealable plastic bag.
  • Add pork; release excess air, seal bag and turn to coat. Chill 24-48 hours.
  • Prepare barbecue to a medium heat.
  • Grill pork about 25 minutes, turning often. (Internal temperature should register 145F.).
  • Transfer to work surface and let stand 10 minutes.
  • Thinly slice to serve.

Nutrition Facts : Calories 547, Fat 32.7, SaturatedFat 6.6, Cholesterol 124.7, Sodium 1221.6, Carbohydrate 22.4, Fiber 0.8, Sugar 16.5, Protein 40.7

COFFEE-SPICE PORK RUB FOR GRILLING



Coffee-Spice Pork Rub for Grilling image

Take your grilled pork to a new flavor level. Deep flavors of coffee with the smoky background of chipotle complement the richness of pork very well.

Provided by Chef Mo

Categories     Rubs

Time 5m

Yield 4

Number Of Ingredients 8

2 tablespoons ground coffee
1 tablespoon ground cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons dried oregano
1 teaspoon salt
¼ teaspoon chipotle powder
¼ teaspoon ground cinnamon

Steps:

  • Combine ground coffee, cumin, garlic powder, onion powder, oregano, salt, chipotle powder, and cinnamon in a bowl until well blended.

Nutrition Facts : Calories 15.4 calories, Carbohydrate 2.8 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 491.3 mg

BBQ COFFEE-CRUSTED PORK TENDERLOINS WITH REDEYE BBQ SAUCE



BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce image

This is from Steven Raichlen BBQ USA cookbook. This just sounded so good that I had to post for safe keeping and to try it. Time doesn't include marinating time which is at least 4 hours, but even better to let it is overnight. Introduction stated: From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce.

Provided by diner524

Categories     Pork

Time 40m

Yield 2 cups sauce, 4-6 serving(s)

Number Of Ingredients 21

1 1/2 lbs pork tenderloin (2 to 3 tenderloins)
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
2 tablespoons canola oil
1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee (or espresso)
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
coarse salt & freshly ground black pepper (kosher or sea)

Steps:

  • You'll also need:.
  • Butcher's string.
  • 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained.
  • 1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
  • 2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
  • 3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
  • 4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
  • 5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
  • For the sauce:.
  • Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

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2022-06-23 Grill the tenderloin over medium heat with the grill closed for 15-25 minutes, turning every few minutes, until the center of the pork reaches 145° F. When the pork is almost done, brush it with the reserved marinade. Let the meat rest for 5-10 minutes on a clean plate or cutting board, then slice and serve.
From kristineskitchenblog.com


COFFEE RUBBED PORK TENDERLOIN : OPTIMAL RESOLUTION LIST
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From recipeschoice.com


PORK TENDERLOIN WITH SMOKY ESPRESSO RUB RECIPE | MYRECIPES
Step 3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Heat oil in pan. Add pork; cook 2 minutes on each side or until browned. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Step 4. Remove pork from pan, reserving drippings in pan.
From myrecipes.com


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