Coffe Rubbed Pork Tenderloin

1 Tbs. finely ground coffee, French roast
2 tsp. packed brown sugar
1 tsp. chili powder
2 tsp. Kosher salt
2 Tbs. extra virgin olive oil
2 1-lb. pork tenderloins

Combine coffee, brown sugar, chili powder, salt, and olive oil. Mix thoroughly. Rub mixture over pork and set aside.

Grill over coals till browned. Move away from coals and continue to cook until 140°-145°. Let rest for ten minutes, tented with foil. Slice pork and serve.

Recipe from Fine Cooking Magazine

Turkey Saltimbocca

1/4 cup all purpose flour
1/2 tsp. salt
1/2 tsp. dried sage, crushed
1/4 tsp. ground black pepper
4 turkey cutlets, 3/4 lb.
2 Tbs. vegetable oil
sliced cooked ham
sliced swiss or fontina cheese
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
2 Tbs. Italian parsley for garnish

Combine flour, sage, salt, and pepper. Pound turkey cutlets to 1/4" thickness. Dip cutlets into flour mixture to coat.

Heat oil in non-stick pan over medium high heat. Add cutlets, cook till brown, about 2 minutes, turn over and top with a slice of ham and a piece of cheese. Add the wine and chicken broth and cook until browned, cheese melts, and sauce thickens.

Remove to platter and drizzle with sauce and garnish with parsley.