- 2 pounds pork tenderloin
- High-heat oil, for cooking
- 3 tablespoons ground coffee
- 1 1/2 tablespoons paprika
- 1 to 1 1/2 tablespoons coarsely ground black pepper, to taste
- 1 teaspoon kosher salt
- 1/2 cup strong coffee
- 1 cup ketchup
- 2 tablespoons chile powder
- 1/4 cup packed brown sugar
- 6 tablespoons cider vinegar
- 1/4 cup mild-flavored molasses
- 2 tablespoons Worcestershire sauce
Trim excess fat and silver skin from pork. In a small bowl, combine ground coffee, paprika, pepper and salt; rub all over meat. Wrap pork in foil and refrigerate for 8 to 24 hours. Bring to room temperature 30 minutes before grilling.
Combine coffee, ketchup, chile powder, sugar, vinegar, molasses and Worcestershire for the barbecue sauce. If sauce has been made ahead and refrigerated, bring it to room temperature before using. Remove 1/4 cup sauce to a separate bowl.
Prepare grill. Oil the grate and pork. Grill, turning only once on each side, about 5 minutes on the top and bottom and 3 minutes on each side.
Use a thermometer to test the internal temperature in the thickest part of the tenderloin. When it reaches 125° F to 130° F, baste it generously with 1/4 cup reserved sauce. Turn the heat off (if using a gas grill) or move the pork to the coolest part of a charcoal grill. Cook, covered, 5 to 8 minutes, or until the internal temperature reaches 145° F to 150° F.