Coffee And Cola Pork Loin Recipes

Steps:

• For the pork loin: Start by seasoning the pork really well all over with the garlic salt, Cajun spice, and the brown sugar. Then using your hand, pat the pork with the oil. On the grill or grill pan and medium heat cook for 8 to 12 minutes, rotating every couple of minutes. After the pork is five minutes from done, add the barbeque sauce and rotate so that the sauce sticks.
• Remove and slice. Serve with Sauce.
• For the sauce: In large sauce pan add the oil, heat the oil just a little and add the garlic, shallots, jalapeno; saute for 2 minutes, then add the remaining ingredients. Mix well and bring to a low simmer until sauce is combined. Check the flavor and adjust the sweetness if you like.

Steps:

• Marinade with Coffee: In a bowl, mix all ingredients. Set aside.
• Preheat barbecue to high heat. Oil grill grate.
• Rub the tenderloins with about 2 tablespoon of dry marinade on each. Let rest 10 minutes. Keep the remaining marinade in an hermetic container at room temperature.
• Reduce barbecue to medium heat. Grill pork tenderloins about 15 minutes, flipping them at regular interval. Let rest 5 minutes before slicing the meat.
• Oven Cooking : Brown the pork tenderloins in a non-stick skillet (ovenproof) and cook in center of oven to 350 F about 15 to 18 minutes, depending on the size of your pork tenderloins.

Steps:

• Place the pork chops in a shallow 3-cup baking dish coated with cooking spray. Top with onion rings. Combine ketchup and cola; pour over chops. , Bake, uncovered, at 350° for 35-40 minutes or until meat is tender. Serve with couscous if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

Steps:

• Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast. Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast. Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 - 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness. Coca-Cola Sauce 1 cup brown sugar 1 tablespoon cornstarch 1/2 teaspoon dry mustard 2 tablespoons butter 1/3 cup balsamic vinegar 2/3 cup Coca-Cola Sea salt and fresh ground pepper Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like.

Steps:

• Heat oven to 425°F. In small bowl, mix coffee, brown sugar, 2 teaspoons of the salt, the pepper and garlic powder. Rub coffee mixture on all sides of pork, coating completely. Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb flavors.
• Spray shallow roasting pan or broiler pan with cooking spray. Place pork, fat side up, in pan. In medium bowl, toss carrots, garlic and onion with oil. Sprinkle with remaining 1 teaspoon salt. Arrange vegetables around pork in pan.
• Roast 40 to 50 minutes or until meat thermometer inserted into center of pork reads 145°F. Place pork on serving platter. Cover with foil and let stand 3 minutes before slicing. Stir adobo sauce into pan drippings, tossing with roasted vegetables. Spoon vegetables and sauce onto platter around pork.

Steps:

• To make basting mixture, pour Coca Cola in a saucepan with chopped onions and peppers, and 1 tablespoon of Montreal Chicken Seasoning.
• Bring your mixture to a boil. Stir gently while boiling for about 2 minutes.
• Cover and simmer your basting mixture for about 30 minutes until it gets a bit syrupy.
• When your basting mixture is ready, wash your pork loin, then sprinkle it with Montreal Chicken Seasoning, rubbing it on all sides.
• Set your oven at 400 degrees. Layer the bottom of your roasting pan with tin foil to protect your pan's surface.
• Place your pork loin on a rack over the tin foil in your roasting pan
• Using a large stirring spoon, carefully pour some of your basting mixture with onions and peppers over your pork loin.
• Allow your basting mixture to continue to simmer while basting your pork loin about every 15 minutes.
• Roast your pork loin for about 75 minutes or until cooked to 160 degrees internally (use a meat thermometer to measure).
• When done, remove your pork loin from the oven, place on a serving dish, and pour the remainder of your basting mixture over it.
• Serve with vegetables of your choice. Try to be humble as your guests compliment you on the outstanding savory and juicy flavor of your pork loin.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the ketchup, cola and brown sugar.
• Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
• Bake for about one hour depending on the thickness of the pork chop.