Sugar Bush Maple Coffee and Cocoa Rubbed Pork Tenderloin

Sugar Bush Maple Coffee Rub

• 3 tablespoons Sugar Bush Maple coffee
• 2 tablespoons Sweet paprika
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Chipotle chile powder
• 1/2 tablespoon Kosher salt
• 1/2 teaspoon Freshly ground black and white pepper
• 2 tablespoons Unsweetened cocoa
• 1 tablespoon McCormick onion powder, California Style
• 1/4 teaspoon garlic powder or granulated garlic

1. Thoroughly blend the dry rub ingredients and spread on a sheet pan.

Mustard marinated pork tenderloins

• 2 Whole pork tenderloins, thin end tucked under and tied
• 2 tablespoons Dijon mustard
• 4 tablespoons Yellow mustard
• 1 tablespoon EVOO
• 1 medium shallot, minced
• 2 garlic cloves pressed through garlic press
• 2 + tablespoons Asian sweet chili sauce, according to your taste
• 1 teaspoon Soy sauce
• 1 tablespoon Worcestershire sauce

1. Remove fat and silver skin from tenderloins and dry with paper towels. Completely blend the next 8 ingredients and slather both tenderloins with the marinade.
2. Roll the mustard marinated tenderloins in the coffee/cocoa rub, covering completely and wrap tightly in plastic wrap, set in a baking dish large enough to hold both, refrigerate overnight. When cooking time rolls around, the tenderloins can be pan seared and finished in a 350°oven, but my favorite method is on the grill rotisserie, takes about 40 minutes on MOM or you can slow roast on LOL for a longer period of time, checking the meat with an instant read thermometer to a temperature of 140-150°, my preference. A ten minute rest under heavy duty foil tent, slice and serve. You can serve with a sauce of your choice; I made a reduced apple cider sauce that was just perfect with the rotisserie tenderloins. I tried the recipe with a bbq type sauce and felt that it was too tart for my taste.