Coffee-Rubbed Grilled Pork Tenderloin

Name: Coffee-Rubbed Grilled Pork Tenderloin
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps packed dark brown sugar; 1 Tbsp instant espresso powder; 1 Tbsp kosher salt; 2 Tbsps olive oil; 907 grams pork tenderloins; 3 teaspoons smoked paprika

You can never have too many main course recipes, so give Coffee-Rubbed Grilled Pork Tenderloin From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Place all of the ingredients in a small bowl and mix to combine; set aside.For the tenderloins: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.

Ingredients you will need

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Bowl

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.

Equipment you will use

Grill

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.

Equipment you will use

Kitchen Thermometer

Grill

Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes.

Equipment you will use

Cutting Board

Cut crosswise into 1/2-inch-thick slices and serve.

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2Tbsps

packed dark brown sugar 1Tbsp

instant espresso powder 1Tbsp

kosher salt 2Tbsps

olive oil 907grams

pork tenderloins 3teaspoons

smoked paprika

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alma de Los Andes Reserva Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.