Coffee Crusted Pork Tenderloin

by RD
(Indiana)

Advance preparation: 4 -12 hours of marinating the pork


3 lb boneless pork tenderloin
3 tablespoons of freshly ground coffee beans ( ground until they are still a bit granular)
2 tablespoons brown sugar
1 tablespoon coarse salt (Kosher or Sea Salt)
1 tsp coarse ground black pepper
1 tsp lawry’s garlic powder
½ tsp gr. cumin
½ tsp ground coriander
½ tsp. unsweetened cocoa powder
2 - 3 tablespoons olive oil

Drizzle olive oil over pork and massage it in well.

Mix all dry ingredients and pat over pork. Wrap pork in tight plastic wrap and sit in the refrigerator for at least 4 hours or overnight.

Grill pork on med./high heat grill, turning once (Approx. 15 minutes first side, turn over, approx. 12 minutes, opposite side).
Let pork set for 10 minutes before slicing.

Serve with Pickapeppa sauce on the side. You will be smacking some “serious lips”.

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