Pork Tenderloin with Espresso BBQ Sauce
  • 1/3cup prepared barbecue sauce
  • 1/4cup strong espresso coffee
  • 2 Tbsp tomato paste
  • 1tsp dried thyme
  • 1tsp ground cumin
  • 1/2tsp crushed red pepper flakes
  • 1/4tsp sea salt
  • 1/4tsp freshly ground black pepper
  • 1 pasture-raised organic pork tenderloinabout 1 1/2 lbs, silverskin trimmed
  1. About 4 hours before cooking, place 10 inch cedar plank in water to thoroughly soak. Weigh it down with cans or something heavy to keep submerged.
  2. In small saucepan, combine barbecue sauce, coffee, tomato paste, thyme, cumin, red pepper flakes, salt, and pepper. Cook over medium heat for about 5 minutes. Remove and cool. Pour half into shallow bowl or resealable plastic bag, and reserve remaining half. Add tenderloin to bowl or bag and rotate in sauce to evenly coat. Tightly seal and marinate at room temperature for a minimum of 30 minutes.
  3. Meanwhile, preheat barbecue to 350 F.
  4. When ready to grill meat, place soaked plank on preheated grill. Close lid and heat plank (do not burn) for about 3 minutes. Flip plank and place marinated tenderloin on lightly smoked side. Close grill and barbecue pork on plank for 15 to 20 minutes, or until a meat thermometer registers 145 F when meat is tested in the center. Length of grilling time will depend on the type of barbecue you are using.
  5. When pork is done, remove pork and wood plank and place on baking sheet. Tent loosely with foil and let rest for 5 minutes. Slice into rounds. Pork is perfect with a hint of pink in the center. Serve with extra sauce and a side order of grilled broccolini.
Recipe Notes

Per serving: 203 calories; 33 g protein; 6 g total fat (2 g sat. fat); 3 g total carbohydrates (5 g sugars, 1 g fiber); 270 mg sodium