Skip to main content

Join The Table to earn rewards.

Already a member?

One-Pot Wonders

Sugar Bush Maple Coffee and Cocoa Rubbed Pork Tenderloin

by:
April 20, 2011
5 5 out of 5 stars /
1 Ratings5 total ratings /
Sugar Bush Maple Coffee and Cocoa Rubbed Pork Tenderloin
  • Serves 6-8
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

What You'll Need
Ingredients
  • 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
  • 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
Directions
  1. Sugar Bush Maple Coffee Rub
  2. Thoroughly blend the dry rub ingredients and spread on a sheet pan.
  1. Mustard marinated pork tenderloins
  2. 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.
  3. 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.
Tags:
Contest Entries

See what other Food52ers are saying.

  • lapadia
    lapadia
  • Sagegreen
    Sagegreen
  • ibbeachnana
    ibbeachnana

Popular on Food52

Continue After Advertisement

4 Reviews

lapadia
lapadia April 20, 2011
Pork Tenderloin is one of my favorites, have a similar recipe minus the coffee used. Am not a big coffee person, however, this Sugar Bush Maple intrigues me, I bet my husband would LOVE it!
 
ibbeachnana
ibbeachnana April 20, 2011
I am a one cup a day person. This recipe is adaptable to your taste as far as the amounts of coffee and cocoa goes. I always taste my marinade and rubs. No I am not an advertisement for "Timothy's Sugar Bush Maple Coffee", but it is only available for a short period of time in the year, grab some and enjoy while it lasts. It doesn't mean you have to make the recipe, but the coffee is damn good have a cup!
 
Sagegreen
Sagegreen April 20, 2011
I love maple and coffee together as flavors.
 
ibbeachnana
ibbeachnana April 20, 2011
By all means, taste the rub, but keep in mind that I held back on the coffee amounts compared to the "inspirational" recipes.

Maple, oh my gosh, think about it in a reduced "apple cider" sauce, de-luscious, you so inspired me to change/enhance my sauce!
 

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.