The combination of the marinade, dry rub and barbecue sauce provides the pork tenderloins with a flavor reminiscent of slow-smoked Kansas City ribs. Recipe is from one of my old Cooking Light magazines.
Combine first 4 ingredients in a large zip-lock bag; add pork. Seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally.
Remove pork from bag; discard marinade. Prepare grill; heating one side to medium and one side to high heat.
Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
Combine 1/4 cup bbq sauce and 1 tbsp. apple cider vinegar. Reserve 2 tbsp. of the bbq sauce mixture and set aside.
Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tbsp. bbq sauce mixture; grill 5 minutes or until thermometer registers 165 degrees (slightly pink), turning pork occasionally
Place pork on a platter, brush with reserved 2 tbsp. bbq sauce mixture. Cover with foil and let stand 5 minutes. This will allow the meat to continue with carry-over cooking.