Pork Tenderloin with Costa Rican Coffee Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Discover the magic of using brewed coffee in a basting sauce for grilled pork kebabs. The coffee contributes deep color as well a rich, robust flavor to the glaze that’s spiked with rum, molasses, cinnamon, and cocoa. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1 tablespoon grated peeled fresh ginger |
2 garlic cloves, chopped |
1 serrano chile, chopped |
1 1/2 tablespoons molasses |
1/2 cup dark rum |
4 cups hot brewed coffee |
1 tablespoon ground coffee |
1 1/2 teaspoons ground cinnamon |
1 1/2 teaspoons unsweetened cocoa |
1 tablespoon butter or stick margarine, softened |
1/2 teaspoon salt |
2 pounds pork tenderloin |
cooking spray |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.
2. Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.
3. Prepare grill.
4. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.
|
|