Coffee Marinated Grilled Pork Recipes

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.

Steps:

• In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. , Pour half into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steak.

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.

Steps:

• Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
• Preheat grill to medium-high.
• Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

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.

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 all ingredients into a 1-gallon zip-top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
• Preheat the grill to medium-high.
• Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to med-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, about 12-15 minutes. Remove the fresh thyme stems after the glaze has reduced.
• Meanwhile, grill pork chops 3-4 minutes per side or until they reach an internal temperature of 145 degrees. Allow the pork chops to rest for 5 minutes before serving with the glaze.

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.

Steps:

• Combine ground coffee, cumin, garlic powder, onion powder, oregano, salt, chipotle powder, and cinnamon in a bowl until well blended.

Steps:

• Pour the coffee into a small bowl and stir in the remaining ingredients.
• Place the steaks of your choice in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn to ensure the steaks are coated with the marinade. Marinate for 2 hours at room temperature or, better still, refrigerate overnight. (For a 2- to 3-inch-thick bone-in steak, it's best to marinate overnight.) Turn the bag from time to time to redistribute the marinade. Let the steaks sit at room temperature for 2 hours and pat dry before grilling.

Steps:

• Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
• About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 degrees.
• Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
• Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.

Steps:

• In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook., For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving. Spoon glaze over chops.