Grilled Pork Tenderloin Seasoned with Coffee Rub
Grill up some finger-lickin' good coffee-rubbed pork tenderloin with a side of kale and apple coleslaw. This recipe is as easy as it is mouthwatering.
Base Ingredients:- 2 pork tenderloins (1 to 1-1/2 pounds each)- 2 tablespoons olive oil- 2 tablespoons dark brown sugar- 1 tablespoon plus 1 teaspoon espresso powder- 1 tablespoon plus 1 teaspoon kosher salt- 2 1/2 teaspoons smoked paprika- 1/2 teaspoon freshly ground black pepper
Gather 'em up and mix the sugar, espresso powder, salt, paprika, and black pepper in a small bowl. Set it aside.
Now, prepare the tenderloins by trimming any silver skin, patting them dry, and rubbing them down with oil. Then cover them generously with the spice mixture, making sure it sticks. Let the coated tenderloins rest at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours for even more flavor development.
Fire up your grill (gas or charcoal) to medium-high heat (about 350°F-450°F). If you chilled the tenderloins, let them sit at room temperature for about 30 minutes prior to grilling.
Cook the tenderloins on the grill, turning them every 5 minutes, until they're browned all over and reach an internal temperature of 145°F-150°F, which should take around 20-30 minutes. After grilling, transfer the tenderloins to a cutting board and let 'em rest for 5-10 minutes before slicing. Serve 'em up, and enjoy!
For the Coleslaw:- 2 cups curly kale (stems removed and leaves chopped)- 1 large apple (peeled and grated)- 1/2 cup mayonnaise- 2 tablespoons apple cider vinegar- 1 teaspoon honey- salt & pepper to taste- 1/4 cup chopped walnuts (optional)
Prepare your coleslaw by massaging the kale in a large bowl with your hands for 2-3 minutes until it softens. Add the grated apple, mayonnaise, apple cider vinegar, and honey. Mix until well combined, then season with salt and pepper to taste. If you're feeling fancy, sprinkle some chopped walnuts on top for added crunch.
Serve the sliced, juicy coffee-rubbed pork tenderloin alongside the fresh, tangy kale and apple coleslaw. Add some crusty bread or a simple green salad for a complete meal, and don't forget to offer a refreshing citrus or berry-based drink to wash it all down! This flavor-packed combo is perfect for a backyard barbecue or any gathering where folks love good eats.
Yield: 4-6 servingsDifficulty: EasyTotal: 1 hour 15 minutes (plus up to 24 hours marinating time)
Cook the coffee-rubbed pork tenderloins on a charcoal grill that has been heated to medium-high heat (about 350°F-450°F). Follow the instructions to prepare the pork by mixing the sugar, espresso powder, salt, paprika, and black pepper, then coating the tenderloins and letting them rest at room temperature for 30 minutes. The tenderloins are done when they reach an internal temperature of 145°F-150°F, which should take around 20-30 minutes. Serve the tenderloins with the homemade kale and apple coleslaw, and the yield is 4-6 servings.
