Espresso Molasses BBQ tenderloin (non fish)

I'm a coffee nut.

A died in the wool, caffeine addicted, bean lovin', barista wanna-be nut. I spent more on my espresso machine and grinder than I did on my kayak (in restrospect, that was a huge mistake, but I'll save that for another thread). I go far out of my way to buy beans roasted just under a full city roast, with 2 days to off-gas, but no more than 5 days in the hopper. I like hints of vanilla and leather in my ristrettos. I can't help it - that's just the way I am.

My wife doesn't understand the obsessive gene I harbor. I was the recipient of her patented expression of thinly veiled derision mixed with a little disappointment - or possibly mild pity - when I came home with a yak on top of the car. After my months of evenings downstairs perusing kayak fishing sites, manufacturers sites, and Craigslist ads, it didn't come as a surprise, but "the look" was there just the same.

But I digress.

Since I have to tools for good coffee, it was a natural thing to look for other ways to infuse it into alternative delivery systems. And the first recipe that I thought was exceptional, was a coffee rub and espresso-molasses BBQ sauce combination that I used on a pork tenderloin. I'm guessing it would be good on chicken as well, but it might be too overpowering for seafood. Sorry if this area should be reserved only for seafood recipes - if I've broken etiquette, I'll certainly remove the post. (SF Chronicle gets the biblio on this reference)

Sorry for the rambling intro, here is the recipe:

Get a standard pork tenderloin (2 lb. or 2 x 1 lb.)
 
First make the rub, put the tenderloin in a pan, sprinkle and rub the spices into it liberally, wrap in foil, and put in the fridge for up to 24 hours. Following is the rub mix:

    * 3 Tbs ground espresso (extra fine grind)
    * 1 1/2 Tbs paprika
    * 1/2 tsp cayenne papper
    * 1 tsp salt
    * 1 1/2 gound black pepper

Adjust the cayenne papper according to your own spice threshhold.
 
Next make the BBQ sauce. This makes quite a bit. Use about 1/4 to 1/2 cup reserve and use during the grilling process, and the rest can be a dipping sauce. You can make the sauce ahead of time and keep it in the fridge.
 

    * 2 x double shots espresso (about 1/2 cup). I imagine you could also use really strong brewed coffee, or instant espresso dissolved in 1/2 cup water. (I used decaf espresso yesterday just in case there were caffeine sensitive people or kids at the party.)
    * 1 cup ketchup
    * 2 Tbs Chili Pepper
    * 2 Tbs packed brown sugar
    * 6 Tbs cider vinegar
    * 4 Tbs mild-flavored molasses
    * 2 Tbs Worcestershire sauce


Just combine 'em all together!
 
It's best to warm the tenderloin to room temp before grilling. Baste with olive oil, and put it on a pre-heated high temp grill. Depending on the heat and the size of the cut, it will take about 7 min. on the big sides, and another 3 on each of the small sides. When it is starting to firm up, baste heavily with the BBQ sauce, and move it off the direct heat and cook another 5 min or so until it gets medium firm to the touch (or use a meat thermometer and bring it to around 145).
 
Let it set for about 5-10 min after removing it from the grill, slice thinly, and drizzle on the BBQ sauce.
 
If you get the chance to make this and find some of your own modifications, please let me know! (I was thinking about adding a little cumin to it next time, or maybe even a touch of cocoa, ala mole sauce...)

Kook

that sounds awesome. I got a loin in the freezer asking for a caffeine fix. I'll post back on the results.

I'm a coffee nut.

Me too! I don't have the refined palette of a connoisseur, but I'm an espresso fiend. (Personally, I like my espresso to be like my women--short and bitter.  )

Looking forward to trying this recipe. Cheers!

That sounds so so good. Thanks for the recipe.

MrsFisHunter/Barbara