Marinated in a mixture of bourbon, molasses and coffee, these pork tenderloins are a sure-to-please dinner for a late summer BBQ.
Bursting with tangy and sweet flavour, these bourbon molasses-glazed grilled pork tenderloins from the KHTS Hometown Recipes category are a mouth-watering addition to your dinner table.
Ingredients
- 2 – 1 lb pork tenderloins
- 1/4 cup strong black coffee, cold or room temperature
- 1/4 cup bourbon
- 3 Tbsp dark molasses
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil, extra virgin
- 2 Tbsp fresh thyme, chopped
- 1/2 tsp Kosher salt
- 1/4 tsp fresh black pepper
Directions
- Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat.
- Place them in a shallow container or large resealable bag. Set aside.
- In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme. Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
- When you’re ready to cook the pork, prepare a hot fire in a charcoal or gas grill, and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill, heat just one side on medium.)
- Remove the pork from the marinade, reserving the marinade. Season pork with salt and pepper.
- Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes.
- Boil marinade for 5 minutes and baste tenderloin. Turn three or four times to avoid charring.
- Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160 degrees for medium-well.
- Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick), sprinkle with a little salt (if you like) and serve warm.
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