1/2 C. brewed coffee
3 Tbsp. cider vinegar, reserve 1 Tbsp.
1 Tbsp. dijon mustard
1 Tbsp. dark molasses
2 (1 lb each) free range, organic pork tenderloins
1 Tbsp. sugar
1 Tbsp. paprika
1 Tbsp. coarse ground black pepper
1 1/2 Tsp. sea or kosher salt
1/4 C. barbecue sauce
Combine coffee, 2 Tbsp vinegar, mustard and molasses in a large, ziploc plastic bag, add pork. Seal and marinate in refrigerator for 2 to 12 hours, turning the bag occasionally. Remove pork from bag, discard marinade. (You can also prepare the marinade in advance in the bag, add the pork and freeze until ready to use.)
In the meantime, combine the sugar, paprika, pepper and salt. Rub over the pork. Let stand at room temperature for 15 minutes.
Prepare grill by spraying with non-stick cooking spray. After spraying, heat the grill at medium-low heat. Combine the barbecue sauce with the remaining Tbsp. of cider vinegar, set aside. Place the pork on the grill rack and grill for approximately 30 minutes or until thermometer registers 160-170 degrees. Turn at approximately 7 minutes intervals so the pork cooks evenly. Baste the pork with the barbecue sauce during the last 5 minutes of cooking. Once pork is cooked to desired temperature (160 for med., 170 for well), place on a platter. Cover with foil and let stand for 5 minutes. Serves 8.
Per Serving:
Calories: 220.88
Protein: 32
Carbs: 8.38
Fat: 5.61
Ratios: 60-16-24
3 Tbsp. cider vinegar, reserve 1 Tbsp.
1 Tbsp. dijon mustard
1 Tbsp. dark molasses
2 (1 lb each) free range, organic pork tenderloins
1 Tbsp. sugar
1 Tbsp. paprika
1 Tbsp. coarse ground black pepper
1 1/2 Tsp. sea or kosher salt
1/4 C. barbecue sauce
Combine coffee, 2 Tbsp vinegar, mustard and molasses in a large, ziploc plastic bag, add pork. Seal and marinate in refrigerator for 2 to 12 hours, turning the bag occasionally. Remove pork from bag, discard marinade. (You can also prepare the marinade in advance in the bag, add the pork and freeze until ready to use.)
In the meantime, combine the sugar, paprika, pepper and salt. Rub over the pork. Let stand at room temperature for 15 minutes.
Prepare grill by spraying with non-stick cooking spray. After spraying, heat the grill at medium-low heat. Combine the barbecue sauce with the remaining Tbsp. of cider vinegar, set aside. Place the pork on the grill rack and grill for approximately 30 minutes or until thermometer registers 160-170 degrees. Turn at approximately 7 minutes intervals so the pork cooks evenly. Baste the pork with the barbecue sauce during the last 5 minutes of cooking. Once pork is cooked to desired temperature (160 for med., 170 for well), place on a platter. Cover with foil and let stand for 5 minutes. Serves 8.
Per Serving:
Calories: 220.88
Protein: 32
Carbs: 8.38
Fat: 5.61
Ratios: 60-16-24
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