This year for Father’s Day, we had Dino’s parents over for some BBQ. We decided to make one of the first “wow” recipes that we made on the grill when we moved into our house. This marinade is wonderful – it has a sweet, salty, slightly spicy flavor that really soaks in overnight. The pork was super tender, and the crust on the outside was quite tasty. I’m glad we made this one again – it was a huge hit! I served it with a salad of baby spinach and arugula with freshly roasted beets from the farmers’ market, radishes, tomatoes and gorgonzola with some fleur de sal, cracked black pepper, good extra-virgin olive oil and fig balsamic.
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 cloves
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