Barbecued Pork Tenderloin

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This pork tenderloin has a flavor that's reminiscent of slow-smoked Kansas City ribs.

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

Directions

1. Combine first 4 ingredients in a large zip-top plastic bag; add pork.
2. Seal and marinate in refrigerator 2 to 12 hours, turning bag occasionally.
3. Remove pork from bag; discard marinade.
4. Prepare grill, heating one side to medium and one side to high heat.
5. Combine ground coffee and next 4 ingredients; rub over pork.
6. Let stand at room temperature 15 minutes.
7. Combine 1/4 cup barbecue sauce and 1 tablespoon cider vinegar.
8. Reserve 2 tablespoons barbecue sauce mixture, and set aside.
9. Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork to sear on all sides.
10. Place pork over medium heat; grill 15 minutes, turning pork occasionally.
11. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally.
12. Place pork on a platter; brush with reserved 2 tablespoons barbecue sauce mixture.
13. Cover with foil; let stand 5 minutes.

Yield: 8 servings (serving size: about 3 ounces pork)