It’s the holiday season, so it’s time for a recipe! This one (adapted) is our favorite from Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers, by Eric C. Mitchell, 2015. To respect the cookbook author’s copyright, the method is not described in detail as in his cookbook.
If any of you have a recipe to share — something that uses coffee or something that goes well with a cup of coffee — please contact me!
Makes 6 servings.
pork tenderloins, 2
olive oil — 2 teaspoons (tsp)
Bea’s Knees Farm coffee, ground — 3 tablespoons (Tbsp) (17g)
Hawaiian sea salt — up to 1 Tbsp depending how salty (20g)
dark brown sugar — 1 Tbsp (12 g)
black pepper, ground — 1 tsp (2g)
garlic powder, 1 tsp (2g)
onion powder, 1 tsp (2g)
calamondin (kumquat or orange) marmalade, 1 cup (240ml)
Grand Marnier, 2 tsp (10ml)
Cointreau, 1 tsp (5ml)
soy sauce, 1 tsp (5ml)
Put the glaze ingredients together in a sauce pot and simmer over low heat until it’s reduced to half.
Mix the dry rub ingredients.
If there’s a thin skin on the tenderloins, remove it. Rub the pork with the olive oil. Sprinkle and press the coffee rub into the meat. Cover with plastic wrap and let sit in the refrigerator overnight or at least several hours.
Prepare your grill for 500º F (260º C). Sear the pork for one to two minutes per side. Remove the meat and reduce the grill to 350º F to 375º F (177º C to 191º C). Return the pork to the grill and cook with the lid on for about 10 minutes, turning twice (watch the temperature when you open the lid; it may go up).
When the internal temperature reaches about 120º F (49º C), brush on most of the marmalade glaze, saving some (2-3 Tbsp) to apply later. Continue cooking until the internal temperature reaches 135º F (57º C).
Remove, add the reserved glaze, cover with foil and let rest for 15-20 minutes. Cut into 1/2-inch slices and serve hot, warm, or cold.
Shown are lychee and calamondin from Bea’s Knees Farm. Calamondin, the orange fruit, is similar to kumquat, but it’s even more sour. I like to eat kumquats, but calamondin are too sour for me. I love kumquat marmalade, but I love calamondin marmalade even more.