Barbecued Pork Tenderloin

Daily Inspiration S


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.


★★★★★ 1 vote

30 Min
35 Min


  • 1/2 c
    strong brewed coffee
  • 2 Tbsp
    apple cider vinegar
  • 1 Tbsp
    spicy brown mustard
  • 1 Tbsp
    dark molasses
  • 2
    pork tenderloins, trimmed (1 pound each)
  • 1/4 c
    finely ground coffee
  • 2 Tbsp
  • 2 Tbsp
  • 2 Tbsp
    coarsely ground black pepper
  • 1 1/2 tsp
    sea salt (or kosher salt)
  • 1/4 c
    barbecue sauce
  • 1 Tbsp
    apple cider vinegar
  • ·
    cooking spray

How to Make Barbecued Pork Tenderloin


  1. Combine first 4 ingredients in a large zip-lock bag; add pork. Seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally.
  2. Remove pork from bag; discard marinade. Prepare grill; heating one side to medium and one side to high heat.
  3. Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
  4. Combine 1/4 cup bbq sauce and 1 tbsp. apple cider vinegar. Reserve 2 tbsp. of the bbq sauce mixture and set aside.
  5. 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
  6. 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.

Printable Recipe Card

About Barbecued Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy

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