Best Coffee Rubbed Grilled Pork Tenderloin Recipes

COFFEE-RUBBED GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA

Coffee-Rubbed Grilled Pork Tenderloin Tacos with Pineapple Cucumber Salsa image

Provided by Katie Lee Biegel

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon coffee grounds
Fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Freshly ground black pepper
Two 12-ounce pork tenderloins
2 tablespoons vegetable oil
Eight 6-inch flour tortillas
1 1/2 cups finely diced pineapple
1/2 English cucumber (peeled and seeds removed), finely diced
1/2 jalapeno, minced, or to taste
1/2 lime, juiced
1/2 red onion, finely diced
1/4 cup chopped fresh cilantro leaves, plus more for serving
2 cups red cabbage, shredded
1 cup sour cream
1 lime, cut into wedges

Steps:

For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.
For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.

COFFEE RUBBED GRILLED PORK TENDERLOIN

Coffee Rubbed Grilled Pork Tenderloin image

Number Of Ingredients 9

Ingredients

2 tablespoons Packed Dark Brown Sugar
1 tablespoon Espresso Powder
1 teaspoon Espresso Powder
1 tablespoon Kosher Salt
1 teaspoon Kosher Salt
2.5 teaspoon Smoked Paprika
.5 teaspoon Black Pepper
2-3 pounds Pork Tenderloins
2 tablespoons Olive Oil

Steps:

Place all of the ingredients (up to black pepper) in a small bowl and mix to combine; set aside.
Trim the pork of any silver skin and pat it dry with paper towels. Using your hands, rub the tenderloins all over with the oil, sprinkle them with all of the spice mixture, and rub until evenly coated. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
Heat a gas or charcoal grill to medium (about 350°F to 450°F). If the tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling. 3
Place the tenderloins on the grill. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 20 to 30 minutes.
Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes. Cut crosswise into 1/2-inch-thick slices and serve.

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

Ingredients

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.