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Barbecued Pork Tenderloin




Source of Recipe


Cooking Light-5/03






List of Ingredients



• 1/2 cup strong brewed coffee
  
• 2 tablespoons cider vinegar
  
• 1 tablespoon spicy brown mustard
  
• 1 tablespoon dark molasses
  
• 2 (1 pound) pork tenderloins, trimmed
  
• 1/4 cup finely ground coffee
  
• 2 tablespoons sugar
  
• 2 tablespoons paprika
  
• 2 tablespoons coarsely ground black pepper
  
• 1 1/2 teaspoons sea or kosher salt
  
• 1/4 cup barbecue sauce
  
• 1 tablespoon cider vinegar
  
• cooking spray
  






Instructions



1. Combine the first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 2 to 12 hours, turning bag occasionally. Remove pork from bag; discard marinade.
   
2. Prepare grill, heating one side to medium, and the other side to high heat. Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
   
3. Combine 1/4 cup barbecue sauce and 1 tablespoon cider vinegar. Reserve 2 tablespoons of the barbecue mixture, and set aside.
   
4. Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat, grill 15 minutes, turning pork occasionally. Bast with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160 degrees (slightly pink), turning pork occasionally.
   
5. Place pork on a platter; brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.
   
6. Yield: 8 servings (serving size: 3 ounces pork). 196 cal, 4.5g fat, 28.9g pro, 8.4g carb, 1.3g fiber, 80mg chol, 2.4mg iron, 566mg sod, 24mg calc.