This one came from the recipe section on the Big Green Egg Forum.
It sounds like an unlikely combination, but the flavor combination is one of the most FANTASTIC I've ever had. Give it a try!
Ingredients:
|
• 4 |
Tbs freshly ground coffee beans |
|
• 4 |
tsp coarse salt, kosher or sea |
|
• 4 |
tsp dark brown sugar |
|
• 2 |
tsp sweet paprika |
|
• 1 ¼ |
tsp freshly ground black pepper |
| • 1 ¼ | tsp garlic powder |
| • 1 ¼ | tsp onion powder |
| • ¾ | tsp ground cumin |
| • ¾ | tsp ground coriander |
| • ¾ | tsp unsweetened cocoa powder |
| • 1-2 | lb pork tenderloin (usually come 2 to a pkg) |
|
• 2 |
Tbs canola oil |
Preparation Directions:
• In a small bowl, mix together the coffee, salt, brown sugar, paprika, black
pepper, garlic and onion powders, cumin, coriander and cocoa.
• Sprinkle the rub on the tenderloins.
• Drizzle the tenderloins with oil and rub it in well.
• Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).
This is how it will look after marinating but it's really good, trust me .
Cooking Directions:
• Preheat the egg to 300° - 325° dome temperature.
• Cook tenderloins direct on a raised grid for about 30-45 minutes, flipping
every 10 minutes, until they reach an internal temperature of 145°.
• Remove from cooker and let rest 5-10 minutes before slicing.
Special Instructions:
• Serve with Redeye Barbecue Sauce
| • 1 Tbs butter |
| • 1 slice bacon, finely chopped |
| • ½ medium onion, finely chopped |
| • 2 Clove garlic, minced |
| • ¾ Cup brewed strong coffee or espresso |
| • ¾ Cup ketchup |
| • ¼ Cup worchestershire sauce |
| • ¼ Cup heavy whipping cream |
| • 2 Tbs dijon mustard |
| • 2 Tbs molasses |
| • 2 Tbs dark brown sugar |
| • coarse salt and freshly ground black pepper to taste |
Preparation Directions:
Melt the butter in a heavy
saucepan over medium heat.
Add the bacon, onion, and garlic and cook until lightly browned, about 3
minutes.
Stir in the coffee, ketchup, Worcestershire sauce, cream, mustard, molasses and
brown sugar and let the mixture gradually come to a boil.
Reduce heat slightly and let the sauce simmer until thick and richly flavored,
about 10-15 minutes, whisking from time to time.
You can serve the sauce hot or
at room temperature.
Makes about 2 cups.