Pork tenderloin marinated in coffee with coffee-pepper crust

8 servings

30 minutes

Coffee-marinated pork tenderloin with a coffee-pepper crust is a vivid example of American culinary creativity, where traditional flavors take on unexpected nuances. The deep aroma of black coffee combined with the spiciness of black pepper and the sweetness of molasses creates a complex flavor palette that perfectly complements the tender texture of the pork tenderloin. This recipe likely originates from the southern states of the USA, where barbecue is not just a cooking method but a whole culture. Such a meat composition is ideal for grilling, allowing all its flavor nuances to unfold under live fire. The coffee crust gives the meat an appetizing caramelized hue, while the barbecue sauce completes the harmony of flavors by adding smoky sweetness. It is best served with light side dishes to highlight the richness of the main course.

Energy value per serving

• Calories: 239.2
• Proteins: 25.5g
• Fats: 9.9g
• Carbohydrates: 12.5g

Ingredients

• Black coffee: 0.5 glass
• Apple cider vinegar: 3 tbsp
• Brown mustard: 1 tbsp
• Molasses: 1 tbsp
• Pork tenderloin: 1 kg
• Ground coffee: 0.3 glass
• Sugar: 2 tbsp
• Paprika: 2 tbsp
• Freshly ground black pepper: 2 tbsp
• Coarse salt: 1.5 tsp
• Barbecue sauce: 0.3 glass

Cooking steps

1. In a plastic bag, mix black coffee, 2 tablespoons of vinegar, mustard, and molasses. Add the meat, mix well, seal the bag tightly, and refrigerate for 2-12 hours, occasionally turning.

   Required ingredients:

   • Black coffee: 0.5 glass
   • Apple cider vinegar: 3 tablespoons
   • Brown mustard: 1 tablespoon
   • Molasses: 1 tablespoon
   • Pork tenderloin: 1 kg

2. Preheat the grill or barbecue.

3. In a bowl, mix ground coffee, sugar, paprika, black pepper, and salt. Remove the meat from the marinade and rub it with the coffee mixture. Let it sit for 15 minutes at room temperature.

   Required ingredients:

   • Ground coffee: 0.3 glass
   • Sugar: 2 tablespoons
   • Paprika: 2 tablespoons
   • Freshly ground black pepper: 2 tablespoons
   • Coarse salt: 1.5 teaspoon

4. In a bowl, mix the barbecue sauce and the remaining tablespoon of apple cider vinegar. Transfer 2 tablespoons of the prepared sauce to a small bowl.

   Required ingredients:

   • Barbecue sauce: 0.3 glass
   • Apple cider vinegar: 3 tablespoons

5. Place the meat on an oiled rack and brown on all sides for 3 minutes. Move the meat to the side with less heat and cook for another 15 minutes, turning occasionally.

6. Coat the meat with 3 tablespoons of barbecue sauce and grill for another 5 minutes, turning, until cooked.

   Required ingredients:

   • Barbecue sauce: 0.3 glass

7. Transfer the meat to a plate, brush with the remaining barbecue sauce, cover with foil, and let it sit for 5 minutes.

   Required ingredients:

   • Barbecue sauce: 0.3 glass