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
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


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

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tag: Healthy