Coffee Rubbed Pork Tenderloin with Peach Barbecue Drizzle

Coffee Rub

• 2 tablespoons ground coffee
• 1 tablespoon turbinado sugar (coarse raw sugar)
• 1 tablespoon chilli powder
• 1 ½ teaspoons salt
• 1 teaspoon ground pepper
• 2(1pound) pork tenderloins 
• 1 to 2 tablespoons olive oil

Peach Barbecue Drizzle

• 1 ½ cups peach preserves
• ½ cup ketchup
• 2 teaspoons balsamic vinegar
• 2 tablespoons light brown sugar
• ¼ teaspoon ground pepper

Equipment

• Cast Iron Grid & instant read thermometer
• Set EGG for direct cooking with the cast iron grid
• Preheat EGG to 400f

Make the rub – combine coffee, sugar, chilli powder, salt, & pepper in small bowl. Mix well & set aside. Trim fat and silver skin from the tenderloins. Brush tenderloins with the olive oil and season liberally with the rub. Let meat rest for 10 mins before cooking – I let it rest for 1 hour once before and it came out with a Big kick!! Definitely tasted the chilli !!!

To make the drizzle sauce – mix the preserves, ketchup, vinegar, brown sugar & pepper in a small saucepan Place pan on the stovetop over medium heat and cook for 3 mins. Transfer sauce to a bowl & let it cool.

Place the Tenderloins on the Grid and close the lid of the EGG – cook for 5-6 minutes, until brown. Turn the meat, close lid of the EGG and continue cooking for another 5-6 minutes – until brown on all sides. Cook until thermometer reads 140f . Transfer meat to platter and tent loosely with aluminum foil. Let meat rest for 5 minutes. Slice meat thinly and serve with drizzle sauce!

Recipe courtesy of Ray Lampe – Big Green Egg Cookbook