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BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce

The scent of coffee and smoke mingling in the air always takes me back to my grandfather’s farm. He wasn’t much of a cook, but he had a knack for grilling, and one summer he experimented with a coffee rub on some pork. The rich aroma was intoxicating, and the slightly bitter, smoky flavor against the sweetness of the pork was unexpected and utterly divine. This recipe is an elevated homage to those simple, flavourful experiments, and I think he’d have been thrilled with this version.

Recipe Overview

Prep Time: 20 minutes + 4 hours (minimum) marinating
Cook Time: 26 minutes
Total Time: 46 minutes + marinating
Servings: 4-6
Dietary Type: Gluten-Free (check Worcestershire sauce)

Ingredients

1 1⁄2 lbs pork tenderloin (2 to 3 tenderloins)

For the Rub:

3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon unsweetened cocoa powder
2 tablespoons canola oil

For the Redeye BBQ Sauce:

1 slice bacon, finely chopped
1⁄2 medium onion, finely chopped
3⁄4 cup brewed strong coffee (or espresso)
3⁄4 cup ketchup
1⁄4 cup Worcestershire sauce (check for gluten-free)
1⁄4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt & freshly ground black pepper (kosher or sea) to taste

Equipment Needed

Baking dish
Small bowl
Heavy saucepan
Whisk
Grill
Wood chips or chunks (oak or mesquite preferred)
Butcher’s string
Instant-read meat thermometer

Instructions

Place a pork tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a sharp knife to carefully trim it away from the meat. This step is crucial for tenderness.
About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. This also helps prevent the thinner end from overcooking.
Tie the tail in place with butcher’s string. Use enough string to secure the tail firmly.
Repeat steps 1-3 with the remaining tenderloin(s). Place the prepared tenderloins in a baking dish.
In a small bowl, combine the ground coffee, salt, brown sugar, paprika, pepper, garlic powder, onion powder, cumin, coriander, and cocoa. Stir well to ensure all ingredients are thoroughly mixed. This is your coffee rub.
Sprinkle the coffee rub generously all over the tenderloins, patting it onto the meat with your fingertips to help it adhere.
Drizzle the canola oil over the pork and rub it on well, ensuring the pork is evenly coated. This helps the rub penetrate and creates a nice crust during grilling.
Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight. The longer it marinates, the more flavorful it will be. I prefer overnight for maximum impact.
Prepare your grill for direct grilling and preheat to medium-high heat.
If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. Ensure you have a good amount of smoke before adding the meat.
If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals. Make sure the wood is actively smoking.
When ready to cook, brush and oil the grill grate. This will prevent the pork from sticking.
Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). The key is to get a nice sear on all sides.
To test for doneness, insert an instant-read meat thermometer into the thickest part of the meat: The internal temperature should be about 160 degrees F. Remember that the temperature will rise slightly as the meat rests.
Transfer the grilled pork to a cutting board and let rest for about 3 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Remove and discard the butcher’s strings, then slice the tenderloins crosswise on a diagonal. This presentation is visually appealing and makes the pork easier to eat.
Serve immediately with the Redeye Barbecue Sauce on the side.

For the Redeye BBQ Sauce:

Place the bacon and onion in a heavy saucepan and cook over medium heat until lightly browned, about 3 minutes, stirring often. Browning the bacon and onion adds depth of flavor to the sauce.
Stir in the remaining ingredients: coffee, ketchup, Worcestershire sauce, heavy cream, brown sugar, and Dijon mustard.
Gradually bring to a boil, then reduce the heat slightly and simmer the sauce until thick and richly flavored, about 10 minutes, whisking from time to time. The sauce should be thick enough to coat the back of a spoon.
Correct the seasoning, adding salt and pepper to taste. Remember that the ketchup and Worcestershire sauce already contain salt, so add carefully.

Expert Tips & Tricks

Coffee Grind: Use a medium-fine grind for the coffee rub. Too coarse, and it won’t adhere well; too fine, and it can burn on the grill.
Doneness: Pork tenderloin is best served slightly pink. Overcooking will make it dry and tough. Aim for an internal temperature of 145-150°F for optimal tenderness. The carryover cooking will bring it to a safe and delicious 160°F.
Smoke Flavor: Experiment with different wood chips for varying smoke profiles. Applewood or cherry wood can add a sweeter note, while hickory provides a stronger, more traditional barbecue flavor.
Sauce Consistency: If your Redeye BBQ sauce is too thin, simmer it for a few more minutes until it reaches your desired consistency. If it’s too thick, add a splash of coffee or water.
Make Ahead: The coffee rub can be made several days in advance and stored in an airtight container. The Redeye BBQ sauce can also be made ahead and refrigerated for up to a week.

Serving & Storage Suggestions

Serve the sliced pork tenderloin hot off the grill with a generous drizzle of the Redeye BBQ sauce. It pairs well with grilled vegetables like asparagus or corn on the cob, as well as creamy mashed potatoes or a fresh salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, being careful not to overcook the pork. The Redeye BBQ sauce can be stored separately in the refrigerator for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	458.6 kcal	N/A
Calories from Fat	181 g	40%
Total Fat	20.2 g	31%
Saturated Fat	6.4 g	31%
Cholesterol	132.4 mg	44%
Sodium	2617.5 mg	109%
Total Carbohydrate	32.7 g	10%
Dietary Fiber	1.5 g	6%
Sugars	26.2 g	N/A
Protein	37.6 g	75%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice Level: Adjust the amount of black pepper and Dijon mustard in the Redeye BBQ sauce to suit your preference. Add a pinch of cayenne pepper for extra heat.
Sweetness: If you prefer a less sweet sauce, reduce the amount of brown sugar. You can also use honey or maple syrup as a natural sweetener.
Dairy-Free: Substitute the heavy cream in the Redeye BBQ sauce with coconut cream or a plant-based cream alternative.
Pork Cut: While this recipe is specifically for pork tenderloin, you could also try it with pork loin. Adjust the cooking time accordingly.
Vegetarian: While the main dish is not vegetarian, the Redeye BBQ sauce can be served with grilled halloumi or portobello mushrooms for a vegetarian option.

FAQs (Frequently Asked Questions)

Q: Can I use instant coffee for the rub?
A: While freshly ground coffee is ideal for the best flavor, you can use instant coffee in a pinch. Just make sure it’s a good quality instant coffee.

Q: How do I prevent the pork from drying out on the grill?
A: Marinating the pork is key to keeping it moist. Also, avoid overcooking it. Use a meat thermometer to ensure it reaches the correct internal temperature.

Q: Can I make the Redeye BBQ sauce ahead of time?
A: Absolutely! In fact, the sauce benefits from sitting for a day or two, allowing the flavors to meld together. Store it in an airtight container in the refrigerator.

Q: What’s the best way to reheat leftover pork?
A: Gently reheat the pork in a skillet with a little bit of the Redeye BBQ sauce, or in the microwave at low power, to prevent it from drying out.

Q: Can I use a different type of wood for smoking?
A: Yes! Experiment with different wood chips to find your favorite flavor profile. Oak and mesquite are classic choices, but applewood or cherry wood can also be delicious.

Final Thoughts

I truly hope you’ll give this BBQ Coffee-Crusted Pork Tenderloin recipe a try. The combination of the smoky, coffee-infused pork with the tangy-sweet Redeye BBQ sauce is a flavor sensation that’s hard to beat. Don’t be afraid to experiment with the rub and sauce to create your own unique version. And most importantly, share your culinary creations with friends and family – that’s what cooking is all about! Pair this with a robust red wine or a smoky IPA for a truly memorable meal. Enjoy!

BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce Recipe