Grilled Pork Tenderloin with Coffee-Molasses Barbecue Sauce | PCC Natural Markets

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Grilled Pork Tenderloin with Coffee-Molasses Barbecue Sauce

Serves: 6

Your rating: None (6 votes)
Your rating: None (6 votes)

The coffee rub also serves as a marinade, so plan to season 1-pound roasts for 4 to 6 hours and 2-pound roasts for 8 to 24 hours before grilling. We recommend Pure Country Pork from the Klingemann family, the first and only meat to be Non-GMO Project verified.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Trim excess fat and silver skin from pork. In a small bowl, combine ground coffee, paprika, pepper and salt; rub all over meat. Wrap pork in foil and refrigerate for 8 to 24 hours. Bring to room temperature 30 minutes before grilling.

Combine coffee, ketchup, chile powder, sugar, vinegar, molasses and Worcestershire for the barbecue sauce. If sauce has been made ahead and refrigerated, bring it to room temperature before using. Remove 1⁄4 cup sauce to a separate bowl.

Prepare grill. Oil the grate and pork. Grill, turning only once on each side, about 5 minutes on the top and bottom and 3 minutes on each side.

Use a thermometer to test the internal temperature in the thickest part of the tenderloin. When it reaches 125˚ F to 130° F, baste it generously with 1⁄4 cup reserved sauce. Turn the heat off (if using a gas grill) or move the pork to the coolest part of a charcoal grill. Cook, covered, 5 to 8 minutes, or until the internal temperature reaches 145˚ F to 150° F.

Source: Recipe adapted from the San Francisco Chronicle.

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