We love pork tenderloin because it's an easy weeknight meal. The hardest thing about this recipe is waiting for the pork to marinate in a mixture of coffee, bourbon, vinegar, and other goodies. Once grilled, the pork is delicious with a tangy and sweet flavor. We grilled the pork tenderloins on both a gas and charcoal grill. Both were super tender, but we thought the charcoal was slightly tastier. I love to cook tenderloins. They are all meat and so tender and good. Marinating them in bourbon, molasses, and coffee just makes them better.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pork Yield: 6 Servings
Ingredients :
- 2 - 1 pound(s) pork tenderloins
- 1/4 cup(s) strong black coffee
- cold or room temperature
- 1/4 cup(s) bourbon
- 3 tablespoon(s) dark molasses
- 2 tablespoon(s) balsamic vinegar
- 2 tablespoon(s) olive oil
- extra virgin
- 2 tablespoon(s) fresh thyme
- chopped
- 1/2 teaspoon(s) Kosher salt
- 1/4 teaspoon(s) fresh black pepper
Intructions :
- Rinse the tenderloins
- pat them dry
- and trim off the silver skin and any excess fat.
- Place them in a shallow container or large resealable bag. Set aside.
- In a small bowl
- whisk together the coffee
- bourbon
- molasses
- vinegar
- olive oil
- and thyme. Pour the marinade over the pork
- and turn to coat on all sides. Cover
- and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
- When youu2019re ready to cook the pork
- prepare a hot fire in a charcoal or gas grill
- and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill
- heat just one side on medium.)
- Remove the pork from the marinade
- reserving the marinade. Season pork with salt and pepper.
- Boil marinade for 5 minutes before using to baste pork tenderloin.
- Place the pork on the hot grill directly over the coals
- and cook for about 12 to 15 minutes.
- Baste with the reserved marinade and turn three or four times to avoid charring.
- Move the pork away from the coals
- close the grill or cover the pork with foil
- and cook for another 3 to 5 minutes
- until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160-degrees for medium-well.
- Remove the pork from the grill
- and transfer to a cutting board. Cover loosely with foil
- and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick)
- sprinkle with a little salt (if you like) and serve warm.
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Keyword : recipe-American-Pork-Grill