Looking for a crowd-pleasing dish that will elevate your BBQ game this summer? Look no further than my BBQ Coffee-Crusted Pork Tenderloins with Redeye BBQ sauce recipe! This bold and flavorful dish takes inspiration from traditional Southern fare, with a unique twist that will leave your taste buds begging for more.
With ingredients like ground coffee, Dijon mustard, onion, and bacon, these tenderloins are rubbed in a bold blend of spices that perfectly balance sweet and savory flavors. Plus, the homemade redeye BBQ sauce provides a smoky kick that will take your meal to the next level.
Whether you’re looking to impress guests at a casual cookout or just craving a hearty and indulgent dinner at home, this recipe is sure to deliver. So fire up the grill and get ready to savor the irresistible aromas of these delicious pork tenderloins – it’s time to take your BBQ skills to new heights!
Why You’ll Love This Recipe
If you’re looking for a dish that will knock your socks off with an explosive flavor, look no further! This BBQ Coffee-Crusted Pork Tenderloins with Redeye BBQ Sauce Recipe is the real deal. Why? Because it perfectly blends the boldness of coffee grounds and the sweetness of brown sugar, and savors the delightful taste with smoky bacon and a hint of spiciness.
Firstly, not only is this recipe incredibly easy to follow, but it also unites two unlikely flavors that complement each other in every way possible. The coffee rub creates a unique crust on the pork loin that combines sweet and bitter notes, while the barbecue sauce made from redeye -a Southern-style gravy infused with coffee- adds depth and richness.
Secondly, this dish is versatile enough to satisfy any party guest or diner. Whether you’re serving it as a part of a family dinner, a grill night with friends or even for a special occasion like Father’s Day or Memorial Day, your guests will fall in love with its robust and savory flavors.
Finally, this recipe is not just for barbeque enthusiasts or food critics. It’s an outstanding meal that anyone can whip together in no time. Even if you’re new to barbequing or you’ve never tried a coffee-rubbed pork tenderloin before, this recipe provides detailed instructions and helpful tips to make sure you achieve perfect results every time.
In conclusion, if you are in search of a scrumptious and easy-to-make recipe that will impress your guests and excite your senses, then look no further than this BBQ Coffee-Crusted Pork Tenderloins with Redeye BBQ Sauce Recipe. Its distinct flavors are bound to leave your taste buds satisfied and craving more for days to come.
- 2-3 Pork Tenderloins (1 1/2 – 2 lbs each)
- 3 tablespoons Dijon Mustard
- 1 tablespoon Brown Sugar
- 1/4 cup Heavy Cream
- 2 tablespoons Worcestershire Sauce
- 1/2 cup Ketchup
- 1 medium onion, chopped finely
- 4 slices bacon, cut into small pieces
- 1/4 cup canola oil
- 2 teaspoons Ground Coriander
- 2 teaspoons Ground Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Sweet Paprika
- 2 tablespoons Dark Brown Sugar
- 2 tablespoons Coarse Salt
For the Coffee Rub:
- 1/4 cup(packed) Dark Brown Sugar
- 3 tablespoons Freshly Ground Coffee
For the Red Eye BBQ Sauce recipe:
- 1 tablespoon Extra-Virgin Olive Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 Chipotle in Adobo Sauce, minced
- 1 Cup Ketchup
- ½ Cup Dizzy Pig Red Eye Express, or your favorite BBQ Rub
- ½ Cup Worcestershire Sauce
- ¼ Cup Apple Cider Vinegar
- Fresh Cracked Black Pepper
The Recipe How-To
Let’s begin with the coffee crust. In a bowl, whisk together 1 tablespoon of ground coffee, 1 tablespoon of sweet paprika, 1 tablespoon of dark brown sugar, 1 teaspoon of coarse salt, 1 teaspoon of ground coriander, 1 teaspoon of onion powder, 1 teaspoon of garlic powder and a pinch of fresh ground black pepper.
Prepare the pork tenderloins. Coat them with the coffee rub. Let the meat sit at room temperature for about 30 minutes before cooking.
Preheat your grill to medium-high heat in preparation for the BBQ coffee-crusted pork tenderloins: The grill should reach around 400 degrees Fahrenheit.
Grill the pork tenderloins: Brush the grill grates with some canola oil to prevent sticking. Place the tenderloins on the grill and cook for about 5-7 minutes per side or until they reach an internal temperature of 140 degrees Fahrenheit.
Note: Be sure to keep an eye on the pork because they can quickly become overcooked and dry.
Make the Redeye BBQ Sauce: In a saucepan over medium heat, fry some chopped onion and bacon in a tablespoon of extra-virgin olive oil until crispy. Add in ¾ cup ketchup, 2 tablespoons Worcestershire sauce, and 2 tablespoons Dijon mustard to the pan. Simmer for around 5-7 minutes while stirring occasionally. Finally, stir in ½ cup heavy cream and allow it to simmer until it has thickened.
Once finished, let the meat rest for around five minutes before slicing it into medallions. Drizzle some Redeye BBQ sauce over the top and serve warm with your favorite sides.
Enjoy this delicious and unique BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce Recipe!
Substitutions and Variations
I know that not everyone will have access to all of the ingredients required in this BBQ Coffee-Crusted Pork Tenderloins with Redeye BBQ Sauce recipe, or some may want to put their own spin on it. That’s why I’m here to suggest a few substitutes and variations.
Firstly, if you don’t have Dijon mustard, you can use yellow mustard instead. However, keep in mind that this may change the flavor slightly as Dijon mustard has a slightly spicier taste.
In case you’re out of brown sugar, dark brown sugar works perfectly as a substitute. You can also use honey or maple syrup, but they will noticeably alter the flavor.
If you aren’t a fan of canola oil, feel free to use another neutral-tasting oil, such as vegetable or grapeseed oil. And if you prefer a healthier alternative, extra virgin olive oil works too.
For those who can’t handle the heat, eliminate or reduce the amount of chipotle or black pepper used in this recipe. Substituting smoked paprika for sweet paprika gives a smoky flavor without any extra heat.
I love using pork tenderloin in this recipe because it is leaner than pork loin and cooks quickly. But if you can’t find pork tenderloin at your store or would like some variety, try using boneless pork loin roast instead.
If coffee isn’t your thing and you want a similar crust on your pork tenderloin, you could try other dry rubs like brisket or pulled pork rubs. Dry rubs with brown sugar and smoked paprika are always excellent choices for meaty goodness.
Lastly, feel free to experiment with different barbecue sauces like honey BBQ sauce or Kansas City-style BBQ sauce to make it uniquely yours.
In conclusion, substitutions and variations of recipes allow you to be more creative and personalize it according to your taste preferences. Don’t hesitate to get creative and make it your own!
Serving and Pairing
When it comes to serving and pairing BBQ Coffee-Crusted Pork Tenderloins with Redeye BBQ Sauce, there are countless options that will complement and enhance the dish’s rich and complex flavors.
One classic choice is to pair it with traditional Southern sides such as coleslaw, mac and cheese, or baked beans. The tangy creaminess of the coleslaw will balance the spiciness of the BBQ sauce, while the savory richness of the mac and cheese provides a perfect contrast to the bold and smoky flavors of the coffee-crusted pork.
If you’re looking for a lighter side to balance out the richness of the pork, consider a fresh summer salad with grilled peaches, goat cheese, and balsamic vinaigrette. This pairing adds a touch of sweetness that matches perfectly with the subtle fruity notes in the Redeye BBQ Sauce.
For an elevated presentation that highlights the complexity of flavors in this dish, consider plating sliced pork tenderloin on top of a bed of creamy polenta or mashed sweet potatoes. This pairing adds complex carbohydrates to your meal and softens up tender pork crispy exterior without losting its crunchiness.
As for beverages, stick with hearty red wines such as Cabernet Sauvignon or Malbec if you’re looking for a classic pairing. For those who prefer lighter drinks, try a slightly bitter IPA to cleanse your palate between bites.
Regardless of how you serve this recipe, one thing is certain: it will leave a lasting impression on your taste buds. So grab your apron and fire up your grill – it’s time to create barbecue magic!
Make-Ahead, Storing and Reheating
As a busy barista, I know that time-saving kitchen tips are always appreciated. That’s why I’m excited to share with you some make-ahead, storing and reheating strategies for this delicious BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce Recipe.
This recipe can be made ahead of time in its entirety or simply prepped ahead. In fact, it’s even better if the flavors are allowed to meld fully. To get a head start on dinner, you can prepare the pork tenderloin the night before and store it in the fridge overnight, allowing the sweet and smoky coffee crust to deepen in flavor. The Redeye BBQ Sauce can also be made up to 2 days ahead, so you don’t have to worry about any last-minute sauce-making.
The leftovers of this recipe refrigerate well, ensuring that you can enjoy this delicious dish for lunch or dinner the next day (or two). To store cooked pork tenderloin properly, remove it from the pan and place it in an airtight container in the refrigerator. The Redeye BBQ Sauce should also be stored separately in an airtight container. Both will remain fresh for up to 3-4 days.
When reheating the pork tenderloin, it’s important to use low heat and avoid overcooking, which may dry out the meat. You can reheat the dish by placing it in a baking dish or on a sheet pan that is covered with foil for 10-15 minutes at 350°F. To keep the tenderness of your meat intact while restoring its full heat capacity, drizzle some extra virgin olive oil over it.
By following these make-ahead, storing and reheating strategies, you’ll be able to not only save time but also enjoy flavorful meals without sacrificing taste or quality.
Tips for Perfect Results
Now that you have all the ingredients and steps to prepare your BBQ coffee-crusted pork tenderloins with redeye BBQ sauce, let’s talk about some tips for perfect results. Cooking pork tenderloins can be tricky because they can dry out easily. Follow these tips to make sure your meal turns out juicy and delicious:
1. Don’t Overcook the Meat: Pork tenderloin is a lean cut of meat that cooks quickly. Overcooking it will cause it to become dry and tough. The internal temperature should reach 145°F, and you can use a meat thermometer to make sure it reaches this temperature.
2. Let The Meat Rest: After you have cooked your pork tenderloins, let them rest for at least 5-10 minutes before cutting into them. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
3. Use Freshly Ground Coffee: To get the best flavor from the coffee crust, use freshly ground coffee beans. The oils in the beans begin to oxidize after grinding, so purchase whole beans and grind them before using them in the recipe.
4. Don’t Skimp on Seasoning: Make sure to generously season your pork tenderloins with salt, pepper, and the coffee crust mixture. This will enhance their flavor and ensure a tasty crust.
5. Baste Your Tenderloins: During cooking, baste your pork tenderloins with redeye BBQ sauce every 10-15 minutes. This will keep them moist and add extra flavor.
6. Use an Oven-Safe Thermometer: If you are grilling or smoking your pork tenderloins, use an oven-safe meat thermometer that can be inserted into the meat while it cooks on the grill or smoker. This will allow you to monitor the temperature without opening the lid too often.
By following these tips, you will be able to create a perfect dish of BBQ coffee-crusted pork tenderloins with redeye BBQ sauce every time.
In conclusion, this BBQ coffee-crusted pork tenderloin recipe with redeye BBQ sauce is not your average pork recipe. It’s a bold and unique take on traditional barbecue that will surely impress your family and friends at any gathering. With the perfect combination of spices, herbs, sauces, and coffee, this recipe gives a deep and smoky flavor to the juicy pork tenderloins.
As someone who has worked as a barista for years, I can confidently say that coffee makes everything better – even pork. The crusted pork tenderloins create a beautiful caramelized coating that locks in delicious flavors and provides an excellent contrast to the tangy redeye BBQ sauce.
So why not jazz up your next grill dinner Party with the goodness of BBQ coffee-crusted pork tenderloins? They are simple but impressive to make and require no complicated equipment or techniques.
With my detailed instructions and tips, you should have no problem making this recipe for yourself. And if you’re adventurous enough to try some substitutions and variations, feel free! After all, cooking is all about experimenting.
Thanks for following along with my recipe guide. Now go out there and fire up that grill with confidence!
BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce Recipe
- 1 1/2 lbs pork tenderloin (2 to 3 tenderloins)
For the rub
- 3 tablespoons ground coffee
- 1 tablespoon coarse salt (kosher or sea)
- 1 tablespoon dark brown sugar
- 2 teaspoons sweet paprika
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon unsweetened cocoa powder
- 2 tablespoons canola oil
For the Redeye BBQ Sauce
- 1 slice bacon, finely chopped
- 1/2 medium onion, finely chopped
- 3/4 cup brewed strong coffee (or espresso)
- 3/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup heavy cream
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- coarse salt & freshly ground black pepper (kosher or sea)
- You'll also need:
- Butcher's string.
- 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained.
- 1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
- 2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
- 3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
- 4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
- 5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
- For the sauce:
- Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
Your Own Notes
Recommended Recipes Just For You
John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.