We fired up the grill for the first time last night and all I can say is WOW! I let it marinate for almost 24 hours, and we grilled it for a little longer than the recipe calls for (our flame wasn’t too hot, but it was charcoal, so it gave it a wonderful smoky flavor). It was moist and the crust on the outside was insanely flavorful. What a great way to kick off summer grilling season!
Coffee-Marinated Grilled Pork
Bon Appétit July 2007
½ cup freshly ground coffee beans
½ cup vegetable oil
¼ cup mild-flavored molasses
¼ cup dry-roasted macadamia nuts (about 2 1/2 ounces)
¼ cup pure maple syrup
¼ cup soy sauce
2 small garlic cloved
2 tablespoons fresh lime juice
1 tablespoon mirin (sweet japanese rice wine)
1 jalapeno chile, coarsely chopped
1 ½ teaspoons minced peeled fresh ginger
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons ground black pepper
2 pork tenderloins (about 2 1/2 pounds total)
Puree all ingredients except pork in processor until almost smooth. Transfer to large resealable plastic bag. Add pork; release excess air, seal bag, and turn to coat. Chill 24-48 hours.
Prepare barbecue (medium heat). Grill pork until thermometer inserted into center registers 145 degrees F, turning often, about 25 mins. Transfer to work surface; let stand 10 mins. Thinly slice.
MacGourmet Rating: 5 Stars