Sounds like the spin-off from A Connecticut Yankee doesn’t it? But, alas, I am going further south.
I have been to so many restaurants around the country sampling everything imaginable. And for some reason, barbecue has always had a special place, right in the corner of my stomach, that is reserved for ribs, chicken and pork fresh off the smoker and dripping with mop sauce. I will however, say that dry rubs are equally impressive when it comes to the taste of the south. Yup, a Yankee boy lickin’ his salty fingers.
When I traveled to The Pier Restaurant, in Brandenton, Florida many years ago, I never forgot the one dish that beckoned barbecue foodies from miles around, and that was a Coffee Rubbed Pork Loin. Now every aficionado of the barbecue pit utilizes coffee grounds(including The Pier) as a base for their rub when preparing this loin. Not The Yankee Chef! There is just no way to remove the grounds from my teeth, even after cooking the pork. So what to do?!
Well, there’s only one solution…..
“Yanked” Columbian Rubbed Pork for the Grill
Look at how easy this recipe is. Smell how aromatic this recipe is. Taste how delicious this recipe is.
2 T. instant coffee
1 T. packed brown sugar
2 t. chili powder
Salt and pepper* to taste
2 T. extra-virgin olive oil
2 1-lb. pork tenderloins, trimmed
In a small bowl, combine the coffee, brown sugar, chili powder, salt and pepper. Add the olive oil and mix well. Rub the mixture evenly over the pork and set aside.
Prepare a medium-high gas or charcoal grill for indirect cooking.
Put the tenderloins on the hot side of the grill, cover, and cook, flipping once, until grill marks form on 2 sides, about 4 minutes per side. Move the tenderloins to the cooler side of the grill and continue to cook, covered, until the internal temperature of the pork reaches 140°F to 145°F, 7 to 9 minutes. Transfer to a cutting board, tent with foil, and let rest for about 10 minutes before lifting that tent with a flourish and slicing.
*You want to know what my favorite spice is for this recipe? Cracked black pepper! If you happened to have any, substitute the ground pepper for cracked pepper. I would much rather bite into a cracked peppercorn than a hard nugget of coffee any day.
Want a great accompaniment to this pork?
Fresh Fruit and Vegetable Salsa
2 cucumbers, sliced lengthwise and diced
1 onion, peeled and chopped
1 lg. tomato, cored and chopped
1 mango, peeled, pitted and chopped
2 t. dried, crushed cilantro
1 chile pepper, minced
1/2 c. cider vinegar
Place all ingredients in a bowl and let sit while preparing pork above.