Grilled Coffee-and-Molasses-Marinated Pork Tenderloin

I usually make notes on new recipes when I try them - what I changed if anything, and what I thought of it (up to 5 stars).  That maybe sounds obsessive but it works for me.  Anyway, this recipe was rated 5 stars (underlined twice) and with the notation "very excellent", which is about as high up in my terminology as a recipe can get.  So that shows you just how impressed I was although I was skeptical before I tried it because molasses is not normally my favorite.  The molasses here is balanced by coffee, vinegar and other flavors to create a full-flavored marinade and sauce for juicy pork tenderloin.

The big flavors balance well with your usual barbecue sides - grilled veggies, baked beans, corn, potato salad.  Going in a slightly different direction, I served the pork with an organic mixed grain blend and sliced sauteed mini-peppers and particularly liked the peppers in combo with the pork.  Try this recipe in place of your typical ribs or burgers for your next cookout and people will be impressed.

Grilled Coffee-and-Molasses-Marinated Pork Tenderloin

Serves 4

1 cup strong brewed coffee, cooled

6 ounces molasses (about ½ cup)

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon ground ginger

6 to 8 sprigs fresh thyme

1 (1 to 1 ¼ lb) pork tenderloin

Combine all ingredients except the pork tenderloin in a 1-gallon zip-top bag; seal and shake to combine.  Add the pork tenderloin to the bag and turn over several times to coat the pork.  Marinate in the refrigerator for at least two hours and up to overnight, turning occasionally.

Preheat a grill to medium-high.  Remove the pork from the bag, saving the marinade.  Grill the pork for 4 minutes on each of 4 sides until it reaches an internal temperature of 140d.  Let rest for 5-10 minutes before slicing.

Meanwhile, pour the marinade into a saucepan and boil gently over medium heat, stirring, until reduced to about 2/3 cup, 12 to 15 minutes.  Remove the thyme stems and keep warm.

Pour any accumulated meat juices into the sauce.  Slice the pork into ½” slices and serve with the warm sauce drizzled over.