In the mood for prime rib some time ago, I ordered a Cuban version at a local restaurant. I wondered who on earth would spoil good beef by rubbing coffee grounds on it, but I really wanted beef that night and figured I could scrape off the coating.
I ate it all.
When I saw this recipe in Bon Appetit a while back, I had to try it. The magazine featured it in their restaurant section, crediting it to the Belrose Bar & Grill in Pennsylvania. We served it to guests on a hot Sunday afternoon with Couscous and French Lentil Salad and Middle Eastern Zucchini Salad. Making a sauce of the marinade was my idea, but whoever concocted this recipe should receive a culinary medal.
GRILLED PORK TENDERLOIN MARINATED IN COFFEE
½ cup vegetable oil
¼ cup mild-flavored (light) molasses
¼ cup dry-roasted macadamia nuts (I used more)
¼ cup maple syrup
¼ cup soy sauce
2 garlic cloves (I used more)
2 Tbs. fresh lime juice
1 Tbs. mirin (sweet Japanese rice wine)
1 jalapeño chile, coarsely chopped (I used 2)
1½ tsps. fresh ginger, peeled and minced
1½ tsps. kosher salt
A few good twists of fresh black pepper
2 pork tenderloins (about 2½ pounds)
1. Place pork in large resealable plastic bag. Purée remaining ingredients and pour over pork. Turn to coat pork well. Marinate 24-48 hours.
2. Prepare barbecue and gill pork over medium heat, turning often, until done, about 25 minutes. (Internal temperature 145°)
3. Transfer pork to cutting board and let stand 10 minutes. Strain marinade into small sauce pan and boil for 10 minutes. Slice pork thinly and serve with sauce. 6 servings.