Do you use Feastie? It is one of my favorite sites to find interesting recipes and new blogs. Not too long ago, I did a search for pork tenderloin and a recipe using bourbon, coffee, and molasses popped up. I saved it right away. A simple marinade, with very complex flavors. Plus, as a bonus I got to know a new (to me) food blog, with a cute name: Ezra Pound Cake!
MOLASSES-GLAZED GRILLED PORK TENDERLOIN
(adapted from Ezra Pound Cake)
Two 1-pound pork tenderloins
1/4 cup strong black coffee, cold or room temperature
1/4 cup bourbon
3 tablespoons molasses
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons fresh thyme
Sea salt and freshly ground black pepper
Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat. Place them in a shallow container or large resealable bag. Set aside. In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme.
Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
Light your grill. Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Grill the pork to your desired degree of doneness. I like to use the 7-6-5 method (seven minutes over a hot grill, brush with marinade, flip the meat and grill for 6 minutes on the other side, turn the grill off without opening the lid, and leave it inside for the final 5 minutes).
Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions and serve.
ENJOY!
to print the recipe, click here
This recipe reminded me of a favorite of mine, blogged about a couple of years ago. It made me realize how much I love to use coffee (and also tea) in savory recipes. I must say, though, that Phil prefers when I butterfly the meat before marinating and grilling it. He likes his pork well cooked, and the 7-6-5 method makes the thickest region of the pork a tad undercooked for his taste. Of course, you can always grill it a little bit longer to please your guests. Because of the molasses in the marinade, if your grill runs super hot, you might want to tone it down a little. I said it before, but it’s worth repeating: pork tenderloin is the busy cook’s best friend! 😉
A cool feature of Feastie: you can find a nice database for recipes of many food blogs, including the BK. Check my collection here.
ONE YEAR AGO: Scallops in Orange-Caramel Sauce
TWO YEARS AGO: Fire-Roasted Tomato Risotto
THREE YEARS AGO: Cranberry-Teriyaki Lamb Rack with Couscous Salad
Bewitching Kitchen 
That glaze sounds fabulous! A nice change to your run-of-the-mill pork tenderloin.
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I often mix and match a few things to do a glaze, some jam in the fridge, mustard, stuff like that. But I don’t blog about it because it sounds too simple. This one joined a bit unusual components, so I decided it was worth sharing. Worked great!
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Somehow, the molasses make it sounds so tempting!
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I will try sorghum next time just for the fun of it…
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This sounds heavenly – bourbon and coffee? What’s not to like?
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Exactly!
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It looks like the bourbon-molasses glaze worked with the grill to give your pork roast a nice crust. Now that’s perfection on a plate.
I have such rotten luck trying to grill roasts that I’ve just about given up trying. I’ll stick them in the oven and save the grill for fillets.
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I tend to be afraid of grilling fish, so that goes to hubby. But anything else usually doesn’t pose problems, including pizza. I had a project to bake bread in the grill this Summer, but due to my chaotic life, it got postponed.
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My three favorite ingredients and coffee to boot!
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Coffee definitely adds a lot there…
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I love pork tenderloin and am so grateful to have a new recipe for making it. We have a ban on beef here.. problems with the processing plant, so I’m glad to find other alternatives!
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Hope you try this one, Smidge…
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I’ve never used Feastie before – I should check it out. This pork marinade has got so many gorgeous, bold flavours going on; it sounds like a total winner. I agree, anything that I can toss on the grill or in the oven to do ‘its thing’ is my best friend ;-).
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Feastie is pretty nice, I like the overall organization, and it’s a lot more friendly than sites like Tastespotting that seems sometimes like a big game of “you are good, you stink” 😉
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Nice Sally and I love Ezra Pound Cake I’ve made a few of her recipes in the past. Food 52 did a best coffee contest, my similar recipe paired it with cocoa for the the rub.
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I heard a lot about Food52 but have not explored it that much. Ezra Pound Cake is a nice blog, glad I found it…
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YUM YUM YUM! need I say more? YUM!
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I think you pretty much summarized it all… 😉
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The meat looks so moist and smooth! A wonderful recipe.
Cheers,
Rosa
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Thanks, Rosa… It’s one of the advantages of this grilling method, the meat never dries out, as the final cooking takes place in a shutdown grill, but with the heat turned off. Works great!
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Feastie is new to me (and I’ll have to check it out), but Ezra Pound Cake isn’t. Great blog, great title, and I’ve got some terrific recipes there!
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Sometimes I wonder which other food blogs I’ve been missing… oh, well – into every life a few blogs must go unnoticed 😉
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