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
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