1 T. very finely ground coffee beans - French Roast (I used espresso)
2 t. packed light brown sugar
1 t. chili powder
2 t. kosher salt
2 T. olive oil
2 1-lb. pork tenderloins, trimmed


Combine all of the above and rub onto the pork tenderloin. It goes on pretty thin, but the flavor goes a long way. Let it marinade several hours and then grill it until it just turns firm (medium) then tent with foil and let rest for 5 minutes. The tenderloins I had were 2.5 lb. so I adjusted the recipe accordingly. This rub would be fantastic on a grilled Tri-Tip as well.

Excellent side dish = coucous and vegetables - click for recipe.

Easy way to add some smoke to your grill >>>
Clean out an old tuna or pet food can and fill it with mesquite or hickory wood that’s been soaked in water for about 30 minutes. Place the can right on the flame and wait until you see smoke before you start grilling for
maximum flavor.

Looking for a deal on wood chips? Try the .99 cent store…

Adapted from Fine Cooking Issue 111

Tia Rowland — Berkshire Hathaway Home Services Realty 626.685.1114
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