Barbecued Pork Tenderloin
Source: Linda Pickles
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
Combine 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.
Prepare grill, heating one side to medium and one 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.
Combine 1/4 cup barbecue sauce and 1 tablespoon cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.
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. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally.
Place pork on a platter; brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.
Yield: 8 servings (serving size: about 3 ounces pork)
CALORIES 196 FAT 4.5g FIBER 1.3g