Coffee-Marinated Grilled Pork Tenderloin
The pork needs to marinate overnight, so start this the day before. The pork is awesome with the Curry Carrot Coconut rice, which has a sweetness that marries perfectly with the coffee marinade.
Servings: 4 -6
Ingredients
- 2 garlic cloves , peeled
- 1 tablespoon minced fresh ginger
- ½ jalapeño chile , seeded and finely diced
- ½ cup ground coffee (regular or decaf)
- ¼ cup low-sodium tamari or soy sauce
- ¼ cup maple syrup
- ¼ cup blackstrap molasses
- ½ cup olive oil
- Zest and juice from 1 lime
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 pork tenderloins (about 2- 2 ½ pounds total), trimmed and silverskin removed
- Curried Carrot Coconut Rice
Instructions
- In a mini food processor with the blade running, add the garlic cloves and process until chopped. Add the rest of the ingredients except for the pork and process until smooth. Put the pork tenderloins in a large resealable plastic bag and pour the marinade over to coat. Seal and refrigerate overnight. Do Ahead: The pork can be marinated up to 24 hours in advance.
- Take the pork out of the fridge and let sit at room temperature 30-60 minutes. Preheat a grill to medium-high heat. Remove the pork from the marinade and pat dry.
- Oil the grill. Put the tenderloins on the grill and reduce the heat to medium. Cover and cook 8-10 minutes. Flip meat over and cook another 8-10 minutes, or until an instant read thermometer inserted in the thickest part reads 145˚F. Transfer to sheet pan and let rest 10 minutes (reserve juices). Slice and serve over Curried Carrot Coconut Rice with a drizzle of the juices.
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