COFFEE-RUBBED GRILLED PORK TENDERLOIN WITH ESPRESSO GRILLING SAUCE

Oven- or stovetop-cooked pork tenderloin doesn’t excite me.  Grilled pork tenderloin, on the other hand, is one of my favorite dinners.  I’ve tried several recipes, looking for the best:  Indonesian Pork Tenderloin, Grilled Pork Tenderloin with Ginger-Lime Vinaigrette, Southern Living's Tortilla-Crusted Pork and Easy Lemon-Soy-Grilled Pork Tenderloin.  They were all good, but the one I keep going back to is Indonesian Pork Tenderloin because of the spicy combo of flavors. 

Thanks to my local newspaper, I now have a new recipe that I’ll be using a lot.  The coffee rub and grilling sauce were intended for steaks, but go beautifully with pork.  Especially when it’s Niman Ranch pork.  No more Smithfield pork tenderloin for me.  Once you taste Niman Ranch’s pork, there’s no going back.  Yes, it’s pricey, but I look for packages that are marked down because they’re near or at their expiration date.  When it comes to beef and pork, that’s actually a good buy.  Beef or pork that’s sitting longer has a better flavor because it’s aging as it sits.  (Don’t try this with poultry or fish, though.  They need to be absolutely fresh.)  If your grocery store doesn’t carry Niman Ranch, try to find one that does.  And, full disclosure, I’m not being compensated in any way for this endorsement.  This is a product that I love, love, love.

Coffee-Rubbed Grilled Pork Tenderloin with Espresso Grilling Sauce Adapted from The Sun Journal Rating:  10 out of 10 Click for PRINTABLE PAGE

COFFEE RUB: 1 Tbsp. coarse sea salt (or kosher salt) 1 tsp. coarse ground coriander seed (I used fine ground, it’s all I had) 1 tsp. coarse ground coffee beans (I used leftover coffee grounds that were still moist) 1 tsp. coarse ground black peppercorns 1 pork tenderloin, about 1 to 1-1/2 lbs. Mix salt, coriander seed, coffee beans and peppercorns.  Yield:  2 Tbsp. Rub over pork tenderloin.  Cover and refrigerate meat or leave out at room temperature for up to 1 hour before grilling.  ESPRESSO GRILLING SAUCE: 1 cup brewed dark-roast coffee (I used decaf) 1 cup ketchup 1/4 cup dark brown mustard 1/3 cup honey 2 Tbsp. orange or lemon juice 2 Tbsp. hot pepper sauce 2 tsp. ground black pepper 2 tsp. coarse salt Combine all ingredients in medium saucepan.  Bring to a boil, lower heat and simmer until slightly thickened, about 5 minutes.  Store in a tightly closed container for up to 1 month.  Use it to baste or accompany beef, lamb, duck, wild game or pork.  Yield:  about 2-1/3 cups Leave rubbed tenderloin out at room temperature about 45 minutes before grilling.  Heat gas grill to 425F with one burner turned off.  (Turn on all burners and get grill very hot; then turn off one burner and adjust to 425F.)  Oil grates using a wadded paper towel that’s been dipped in vegetable oil.  Place meat on oiled grates over a burner that’s lit.  Sear meat about 4-5 minutes per side, then transfer to a burner that’s not lit to finish cooking.  Baste meat with grilling sauce once when transferring to turn-off burner, and again in about 10 minutes.  Cooking time will depend on thickness of meat.  It’s not necessary to turn the meat once it’s on the turned-off burner.  Check for doneness with a meat thermometer that’s placed in the side of the fattest part of meat.  Be sure thermometer only goes to the center part of the meat, and not all the way through.   Baste, then remove meat when thermometer registers 155F.  Cover and let rest 10-15 minutes before slicing.  If desired, serve additional sauce with meat a serving time.  If you’re lucky enough to have meat left over, it makes wonderful sandwiches the next day.

INDONESIAN PORK TENDERLOIN

Pork tenderloin on the grill is one of my fave entrees.  Too bad my fussy hubby doesn’t care for it.  I’ve tried many different marinades, and even ka-bobs, but he just doesn’t like pork tenderloin.  He will sit down and eat a few pieces, but he’d rather have a fatty, juicy steak.  Who wouldn’t?  But one thing we both agree on:  leftover cold pork is great in a sandwich. 

This recipe had its start on Allrecipes, where it was rated 5 stars by 59 reviewers.  It calls for stir-fry sauce, which I didn’t have, so I subbed brown sugar.   Of all the pork tenderloin marinades I’ve tried, I really like this one the best.  Slightly sweet, with a kick from red pepper and tang from lime juice, the flavors meld beautifully with the pork. 

Indonesian Pork Tenderloin Adapted from Allrecipes Rating:  9 out of 10 PRINTABLE RECIPE

INGREDIENTS: 2 Tbsp. brown sugar 2 Tbsp. lime juice 2 Tbsp. low-sodium soy sauce 1/2 tsp. freshly grated ginger 1/2 tsp. crushed red pepper 2 garlic cloves, minced 1 pork tenderloin (about 1 to 1-1/4 lbs.) Combine all ingredients except pork in a plastic resealable bag.  Massage to distribute ingredients well.  Add pork; seal; refrigerate for 30 minutes, or up to 8 hours. Remove pork from fridge 1/2 hour before grilling.  Heat gas grill to hot (400-425F).  Sear pork on both sides, about 3-4 minutes each.  Turn one burner off and place pork on the turned-off burner; close lid.  Cook pork about 20-25 minutes, or till thermometer inserted in center registers 155F, turning once and basting with marinade.  Transfer pork to a cutting board and let rest for 10 minutes before slicing on a diagonal for larger slices.  Yield:  4 servings Leftover pork makes wonderful sandwiches. Now let me tell you about the Nature Valley Chewy Trail Mix Fruit and Nut Bars Giveaway on Nanbon's Corner. You might win a case of granola bars plus a $25 gift certificate to Sam's Club.  Get right over there and sign up because the deadline of June 21 is looming.  And please mention that Judy's Kitchen sent you.

GRILLED PORK TENDERLOIN WITH GINGER-LIME VINAIGRETTE

My plans were to cut this pork tenderloin open and stuff it with caramelized onions. But I got lazy. Instead, I made a simple but delicious vinaigrette and marinated the meat for about 7 hours. It's freezing cold and raining outside, but I didn't feel like turning the oven on. Instead, I grilled this on our gas grill along with a sweet potato for me and two baby creamer potatoes for Guy. He had a salad of lettuce, onions and olives, and I had broccoli and pea pods. Well, at least we ate the same meat and drank the same wine (Greg Norman 2006 Shiraz which was awful and we'll never buy again). I love pork tenderloin on the grill. It cooks fast (about 20-25 minutes), it's tender and juicy, and the marinade gives it such nice flavor. The leftovers are great sliced thin for a sandwich the next day. The vinaigrette can also be used as a sauce for the cooked meat, but we always opt to eat our meat plain.

Grilled Pork Tenderloin with Ginger-Lime Vinaigrette

Source: Relish Magazine

Rating: 9 out of 10

INGREDIENTS:

1/4 cup lime juice

1/4 cup olive oil

1-1/2 Tbsp. grated fresh ginger

1-1/2 Tbsp. finely chopped onion

1 garlic clove, grated or minced

1 Tbsp. honey

1 Tbsp. lite soy sauce

1/2 tsp. toasted sesame oil

1 (1 to 1-1/2 lb.) pork tenderloin

Combine all marinade ingredients in resealable plastic bag; close bag; massage to distribute evenly. Remove some of the marinade to use as vinaigrette, if desired. Add tenderloin to bag; reseal; refrigerate for 1/2 hour or up to 24 hours.

Prepare the grill. (Temperature should be 400-425F; and it's best to turn the burner off that you'll be cooking on, allowing the other burner(s) to provide indirect heat.) Remove pork from bag; discard marinade. Grill pork 20-25 minutes, turning 2-3 times, until an instant-read thermometer registers 160F. Transfer pork to cutting board and let stand 5-10 minutes before slicing. Yield: 2 servings

JUDY'S GRILLED STUFFED PORK CHOPS

The photo for this dish was accidentally deleted from my camera from, guess who -- clumsy me.

Guy and I both loved the flavors of this dish, though the pork was a bit tough. The inside of the chops, nearer the bone, were tender and moist; but the outer edges were tough. I think it's because I didn't sew the pocket shut. Sewing it shut would have distributed the heat more evenly over the chop, similar to tying up a chicken before roasting so the white meat cooks the same as the dark meat. I thought I could take a shortcut, but for some things there are no shortcuts. So in the recipe below, I've added that instruction in and when I make these again (and I will) I will be sure to do that.

Grilled Stuffed Pork Chops

Stuffing: 1 Tbsp. Smart Balance buttery spread
3/4 cup coarsely chopped sweet onion
1/4 tsp. fine sea salt
dash pepper
1/4 cup drinking-quality white wine
1-1/2 oz. extra sharp cheddar cheese, grated

In heavy skillet, on medium heat, melt the SB and add the onion, salt and pepper. Saute, uncovered for a few minutes, then turn heat to high; add the wine; let it bubble for a minute; reduce heat to low and cover for about 5 minutes. Uncover skillet and continue to cook onions, stirring occasionally, for about 15 minutes, till they begin to caramelize. The longer you cook them, the more caramelization. When you get them the way you want them, take the skillet off the heat and let the onions cool thoroughly. When thoroughly cool, mix in the cheese; set aside.


Marinade: 1 Tbsp. chopped cilantro
1 tsp. lime zest
1/4 cup lime juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. chopped chipotle pepper in adobo sauce + 1/2 tsp. sauce from can
1 tsp. fresh minced garlic
2 Tbsp. honey
1 tsp. salt
1/8 tsp. pepper

Combine all marinade ingredients in a resealable plastic gallon-size bag. Add 2 center-cut
1-1/2" thick pork chops with pockets* to bag. Massage to distribute ingredients well. Seal; refrigerate for several hours. (*Have your butcher do this, or do it yourself by using a sharp knife to cut a pocket.)

When ready to cook chops, preheat gas grill to 400 - 425F. Remove chops from marinade; stuff each chop with half of the stuffing mixture. Skewer the pocket shut with toothpicks. Grill the chops, approx. 7-8 minutes each side, until done. (I cut near the bone to test for doneness.) Let chops rest for 5 minutes before serving. Yield: 2 servings

SOUTHERN LIVING'S TORTILLA-CRUSTED PORK

My friend, Siri (we call her Sara), brought this dish over the other night. It's supposed to be cooked in a large skillet over medium heat, in some oil. Instead, we put it on our grill, over the middle burner that was turned off.
Sara said her grandkinds loved this, and they're not very adventuresome eaters. Fusspot Guy also liked it, so I think it's a winner. It's good cold, too. You're supposed to serve it with tomatilla salsa, and pico de gallo, but we served it with some jarred salsa I had in the fridge. We were also having chicken satay with peanut sauce, and we tried dipping the pork in the peanut sauce and actually liked it better. Maybe it's just that we went bonkers over the peanut sauce (that post is coming, stay tuned). Here's the recipe -- give it a try, I think you'll like it.

Tortilla-Crusted Pork
Rating: 8 out of 10
(Makes 6 servings; Prep: 20 min., Cook: 12 min.)
2 lb. pork tenderloin
1/2 cup finely crushed blue-corn tortilla chips
1/2 cup finely crushed tortilla chips
1 Tbsp. coarsely ground pepper
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
3 Tbsp. extra-virgin olive oil, divided
Garnish: fresh cilantro sprigs

1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut meat into 1" thick medallions.
2. Combine tortilla chips and seasonings in a bowl. Brush medallions with 1-1/2 Tbsp. oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat. (Note: Sara used all 3 Tbsp. of the oil here because these were put on the grill, not in the skillet.)
3. Cook pork medallions in remaining 1-1/2 Tbsp. hot oil in large skillet over medium heat 6 minutes on each side, or until done. (Note: We placed them on a turned off burner, using the other two burners as indirect heat, closed the cover, and cooked them about 15 minutes, turning once. The grill was set at 400F.) Serve with salsas. Garnish, if desired.
This recipe is from Karin Jane Stern, Hutto, Texas
Per serving (not including salsas): Calories, 262; fat 12.5g; protein 32.4g; carb 4.1g;
sodium 262mg

EASY LEMON-SOY GRILLED PORK TENDERLOIN

INGREDIENTS:
2 tsp. crushed and chopped fresh garlic
1/4 cup lite soy sauce
1/4 cup oil
1/4 cup lemon juice
1/4 cup chopped fresh parsley
1 pork tenderloin

DIRECTIONS: Mix all marinade ingredients in small resealable plastic bag. Massage bag to mix ingredients. Remove a few tablespoons for basting the pork while it cooks and put it in a small cup or covered container. Add pork tenderloin to the bag. Massage to distribute marinade around meat, and refrigerate for at least 30 minutes, or up to a day. When ready to cook the meat, have grill at medium-high temperature (about 400-450 degrees). Turn one burner off and place meat on the turned-off burner, using the grill like an oven. Baste with the reserved marinade occasionally. Cooking time will depend on heat of the grill and thickness of the meat. Use an instant-read thermometer to test for doneness. Remove pork at about 155 degrees and let it rest for about 10-15 minutes to finish cooking and allow juices to settle. Slice like a london broil (at an angle) so you can get larger pieces. Leftover meat makes great sandwiches. (I buy pork tenderloins when they go on sale, and sometimes freeze them in the marinade. The picture below shows about a half of a tenderloin. For just the two of us, this is plenty and we have meat left over for sandwiches.) The marinade is a lick-your-fingers marinade. Really, really good. I've been using this recipe for many years and have never grown tired of it.