I like this recipe a lot. I feel like the sweetness of the marinade goes well with the pork. I also like how the marinade and grilling gives the tenderloin a great caramelized color.
Also, the more I think about this recipe, the more I feel the molasses and maple syrup might be redundant. I'll give this some more thought. I'd also like to use a hotter pepper like a Serrano or Habanero. I think more heat would better complement the sweetness of the marinade.
- 1/4 cup freshly ground coffee beans
- 1/4 cup vegetable oil
- 1/8 cup molasses
- 1/8 cup maple syrup
- 1/8 cup soy sauce
- 1 garlic clove
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 1 jalapeno chopped
- 3/4 teaspoon minced ginger
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 pork tenderloin (about 1 1/4 pounds)
- Prepare pork tenderloin by trimming the silver skin. This step is crucial. You will end up with a much more tender, flavorful, and appealing final product if this is done. I wish someone would have shared this little secret with me when I first started cooking.
- Transfer marinade and pork to Ziploc bag. Turn to coat the tenderloin, and let it chill in refrigerator for 24 to 48 hours.
- Prepare grill and cook pork tenderloin over medium heat for 25 minutes or until the center registers 145 to 150 degrees. Be sure to turn the pork a couple of times during the cooking process.
- Transfer to cutting board; let stand 10 minutes, and then thinly slice the tenderloin.
No comments:
Post a Comment