Coffee Marinated Grilled Pork Tenderloin Recipes

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COFFEE-MARINATED GRILLED PORK

Printed in Good Food Magazine. Recipe from '333 Belrose Bar & Grill' in Wayne, PA. This flavorful dish has a rich coffee flavor with hints of sweet molasses and spicy chili. Begin marinating the pork one or two days ahead for best results. The mirin can be found in the Asian foods section of some supermarkets or at Japanese markets. Marinating time is NOT included in prep time.

Provided by CulinaryQueen

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14



Coffee-Marinated Grilled Pork image

Steps:

  • Puree all the marinade ingredients in a food processor until almost smooth.
  • Transfer to a large resealable plastic bag.
  • Add pork; release excess air, seal bag and turn to coat. Chill 24-48 hours.
  • Prepare barbecue to a medium heat.
  • Grill pork about 25 minutes, turning often. (Internal temperature should register 145F.).
  • Transfer to work surface and let stand 10 minutes.
  • Thinly slice to serve.

Nutrition Facts : Calories 547, Fat 32.7, SaturatedFat 6.6, Cholesterol 124.7, Sodium 1221.6, Carbohydrate 22.4, Fiber 0.8, Sugar 16.5, Protein 40.7

1/2 cup freshly ground coffee beans
1/2 cup vegetable oil
1/4 cup molasses
1/4 cup macadamia nuts, dry roasted
1/4 cup maple syrup (the real stuff if possible)
1/4 cup soy sauce
2 garlic cloves
2 tablespoons fresh lime juice
1 tablespoon mirin (sweet Japanese rice wine)
1 jalapeno chile, coarsely chopped
1 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons ground black pepper
2 (1 1/4 lb) pork tenderloin (about 2 1/2 lbs. total)

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS

A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10



Coffee-Rubbed Pork Tenderloin with Green Beans image

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
  • Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
  • Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
  • Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

2 tablespoons finely ground coffee
2 tablespoons firmly packed light brown sugar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon paprika
One 1 1/4-pound pork tenderloin, silverskin trimmed, if necessary
5 tablespoons olive oil
1 pound green beans, trimmed

COFFEE PORK TENDERLOINS

From Ricardo. This recipe is done on the barbecue. But at the end of the directions, I wrote the cooking method for the oven.

Provided by Boomette

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Coffee Pork Tenderloins image

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.

Nutrition Facts : Calories 331.3, Fat 9.6, SaturatedFat 3.1, Cholesterol 164.1, Sodium 3638.7, Carbohydrate 6.2, Fiber 1.5, Sugar 3.7, Protein 52.9

2 tablespoons coffee, finely ground
2 tablespoons fine sea salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 pork tenderloin

MARINATED GRILLED PORK TENDERLOIN

This is a wonderful tenderloin that tastes best when marinated for 24 hours.

Provided by Donna Leigh

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 12



Marinated Grilled Pork Tenderloin image

Steps:

  • Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
  • Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 313 calories, Carbohydrate 28.1 g, Cholesterol 94.7 mg, Fat 8.3 g, Fiber 0.4 g, Protein 31.5 g, SaturatedFat 3 g, Sodium 1120.6 mg, Sugar 25.2 g

¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons brown sugar
4 teaspoons minced fresh ginger root
1 tablespoon ketchup
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 (12 ounce) pork tenderloins

ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS

Provided by Alton Brown

Categories     main-dish

Time 2h28m

Number Of Ingredients 9



Alton Brown's Molasses-and-Coffee Pork Chops image

Steps:

  • Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
  • Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
  • Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

1 cup strong brewed coffee, cooled
6 ounces molasses, by weight (about 1/2 cup)
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
4 6-to-8-ounce bone-in pork chops (1 inch thick)

COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE

Coffee-rubbed pork tenderloin with espresso-honey glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination, perfect for pork!

Provided by Culinary Envy

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 56m

Yield 4

Number Of Ingredients 18



Coffee-Rubbed Pork Tenderloin with Espresso-Honey Glace image

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.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 14.2 g, Cholesterol 81.4 mg, Fat 14.1 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 4.2 g, Sodium 1736.1 mg, Sugar 7.5 g

2 tablespoons packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon kosher salt
2 teaspoons honey powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
¾ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon unsweetened cocoa powder
¼ teaspoon ground dried chipotle pepper
1 (1 1/2 pound) pork tenderloin
2 tablespoons olive oil, divided
1 tablespoon butter
½ cup water
4 teaspoons beef demi-glace
1 tablespoon Dijon mustard
1 teaspoon honey powder

MARINATED GRILLED PORK TENDERLOIN

Provided by Food Network

Categories     main-dish

Time 52m

Yield 6 servings

Number Of Ingredients 10



Marinated Grilled Pork Tenderloin image

Steps:

  • Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
  • Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
  • Preheat an outdoor grill or indoor grill pan.
  • Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
  • Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
  • Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger

MARINATED PORK TENDERLOIN ON THE GRILL

The marinade leaves this grilled pork tenderloin moist, tender, and tasty.

Provided by JulieN

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h40m

Yield 8

Number Of Ingredients 5



Marinated Pork Tenderloin on the Grill image

Steps:

  • Lay pork tenderloins on a cutting board and remove silver skins with a sharp knife. Place pork in a large resealable plastic bag.
  • Combine soy sauce, olive oil, brown sugar, and rosemary in a small bowl. Pour marinade over pork in the bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours.
  • Remove pork from the marinade and shake off excess. Discard the remaining marinade. Place pork on a plate and allow to come to room temperature, about 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place pork on the preheated grill and grill until slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium rare, or 160 degrees F (71 degrees C) for medium. Allow pork to rest 5 minutes before slicing into medallions for serving.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 5.2 g, Cholesterol 61.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 23.5 g, SaturatedFat 2 g, Sodium 1402 mg, Sugar 3.7 g

2 (1 1/4 pound) pork tenderloins, trimmed of fat
¾ cup soy sauce
¼ cup olive oil
2 tablespoons brown sugar
2 tablespoons chopped fresh rosemary

GRILLED MARINATED PORK TENDERLOIN

My sister, who has always had a knack for tossing spices and ingredients together, introduced this pork tenderloin dish to our family at a barbecue she hosted. She worked at the ingredients until she came up with a recipe she could share with all of us. It's a healthy alternative to steak, easy to prepare, and can be made ahead of time. -Lisa Peters, Dewitt, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings (2/3 cup sauce).

Number Of Ingredients 16



Grilled Marinated Pork Tenderloin image

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the sauce ingredients; serve with pork.

Nutrition Facts : Calories 442 calories, Fat 33g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 781mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

3/4 cup canola oil
1/3 cup soy sauce
1/4 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
MUSTARD SAUCE:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes, optional

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