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Pork Tenderloin with Costa Rican Coffee Glaze

Recipe Introduction


Cooking Light





List of Ingredients



• 1 tablespoon olive oil
  
• 1/2 cup chopped onion
  
• 1 tablespoon grated peeled fresh ginger
  
• 2 cloves garlic, chopped
  
• 1 serrano pepper, chopped
  
• 1 1/2 tablespoons molasses
  
• 1/2 cup dark rum
  
• 4 cups hot brewed coffee
  
• 1 1/2 teaspoons ground cinnamon
  
• 1 1/2 teaspoons unsweetened cocoa
  
• 1 tablespoon butter or stick margarine, softened
  
• 1/2 teaspoon salt
  
• 2 pounds pork tenderloin
  






Instructions



1. Heat oil in a large skillet over medium-high heat. Add onion; saute 5 minutes. Add ginger, garlic, and serrano; saute 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook stirring until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.
   
   
2. Trim fat from pork. Cut pork lengthwise into 8 1/2 -inch-wide-strips. Thread pork onto 8 (10-inch) skewers.
   
   
3. Prepare grill.
   
   
4. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.
   
   
5. Servings: 8
   
   
6. Serving size: 1 kebab....197 cal, 7.6 g fat, 26.2 g pro, 4.5 g carb, 87 mh chol, 226 mg sod.