Ingredients
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1/2 cup strong brewed coffee
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2 tablespoons apple cider vinegar
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1 tablespoon spicy brown mustard
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1 tablespoon dark molasses
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2 pork tenderloin, trimmed (1 pound each)
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1/4 cup finely ground coffee
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2 tablespoons sugar
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2 tablespoons paprika
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1 1/2 teaspoons sea salt (or kosher salt)
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1/4 cup barbecue sauce
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1 tablespoon apple cider vinegar
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cooking spray
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2 tablespoons fresh coarse ground black pepper
Instructions
- 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 tablespoons apple 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 degrees F (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.