Rubbed Barbecue Pork Tenderloin
1/2 cup Strong Brewed Coffee
2 Tbsp. Cider Vinegar
1 Tbsp. Spicy Brown Mustard
1 Tbsp. Splenda Brown Sugar
or 1 Tbsp. Brown Sugar
or 1 Tbsp. Coconut Sugar
2 lb. Lean Pork Tenderloin, trimmed
1/4 cup Finely Ground Coffee
1 packet Non-Sugar Sweetener of choice
2 Tbsp. Smoked Paprika
2 Tbsp. Coarsely Ground Black Pepper
1 1/2 tsp. Kosher Salt
1/4 cup Ketchup
1 Tbsp. Ground Mustard Powder
Canola Oil Cooking Spray
Step 1: Combine marinade ingredients in a gallon Ziploc bag; add pork. Seal and marinate in the refrigerator for 2 hrs. or over-night, turning bag occasionally. Remove pork and discard marinade.
Step 2: Spray grill with canola oil, then turn on the grill to high heat.
Step 3: Combine coffee grounds and next 4 ingredients (thru salt); rub over pork. Let stand at room temperature for about 15 minutes.
Step 4: Combine ketchup and mustard powder in a small bowl;
Step 5: Place pork on heated grill. Make grill marks on all sides of the pork. Turn the heat down to medium and grill (lid open) for about 15 minutes, turning the pork periodically. Baste with ketchup mixture; grill 5 more minutes with the lid closed or until thermometer registers 160°F (slightly pink).
Step 6: Remove to a cutting board. Tent with foil and allow to sit for 5 minutes. Cut and weigh suggested portion.
1 oz. cooked pork tenderloin
= 1 unit protein