Bonus Sunday - A Recipe for You

I've been meaning to post this recipe ever since I first made it back in August.  It was so good I made it again when my son was here visiting last month.  I think it is now my 'go-to' recipe for pork tenderloin.  It is a compilation of several different recipes with my own twist.  If you enjoy a spicy and moist pork tenderloin, you might want to try this.

Grilled Spicy Pork Tenderloin

Two pork tenderloins, 1 - 1 1/2 lbs each

Marinade:

6 oz strong-brewed coffee

2 Tbsp cider vinegar

1 Tbsp Dijon mustard

1 Tbsp robust molasses

Rub:

1 Tbsp sugar

1 Tbsp garlic powder

2 tsp kosher salt

1 1/2 tsp ground allspice

1 1/2 tsp ground cumin

3/4 tsp dried thyme

3/4 tsp ground nutmeg

3/4 tsp Saigon cinnamon

3/8 tsp cayenne pepper

Make marinade and cool to room temperature.  Trim tenderloins of fat and silver-skin.  Place them in a Ziploc bag and pour in marinade.  Place in refrigerator for 2 to 6 hours, turning occasionally.

Mix all ingredients for rub in small bowl and set aside.

Remove pork from bag and discard marinade.  Dry pork with paper towels.  (Tenderloins can be kept covered in refrigerator at this point until ready to start grilling.)

Use half of rub on each tenderloin and let sit for 20 minutes at room temperature.

Meanwhile, heat a dual burner gas grill to 350 degrees.  When ready, wipe grates with oil to season.  Place tenderloins on grill, searing each side for a few minutes.  Do not allow to burn.  Turn down one side of grill to low and set other side to maintain a temp of 350.  Place tenderloins on lowered temp side of grill and cook until internal temperature is 145 to 155, depending on personal preference.  (I prefer 150, max)

Remove from grill and cover with foil for ten minutes.  Slice and serve with your favorite barbecue sauce.