If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I made this recipe for the first time last fall and while I like the taste of both the rub and the mustard marinade, it needed a little attention for my taste buds. I started with the suggested ingredients and amounts, obviously changing them to a great extent. While I can't claim the original recipe as my own, I love the inspiration, originally inspired by John Rees/2008 on BBQ Canada who was inspired by Steve Raichlen. My version, is a happy place between both recipes.
Thanks for taking a look!
I eliminated, reduced, changed, and added ingredients according to my taste, sweetening the tart mustard marinade with a little Asian sweet chili sauce and honey or agave syrup, worked nicely. Instead of the chipotle chile pepper in adobo and wasabi powder, I added smoked paprika and just a touch of chipotle chile powder, and cut back on the amount of salt.
The coffee that I used was Timothy's Sugar Bush Maple Coffee and I found that 3 heaping tablespoons was just the right amount of coffee flavor, their recipes call for 4-6 tablespoons. - ibbeachnana
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
- 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
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Coffee
Breakfast for breakfast, lunch, or dinner.
Genius, explained at last.
Style with a breeze.
Books We Love
My New Roots, by Sarah Britton
Gnocchi with a Twist
Gno potato, gno problem.