Coffee Cocoa Pork Tenderloin
As we move towards the summer and the weather gets warmer 🌞, the last thing we want to do is to spend too much time in the kitchen prepping and cooking. Whenever I can, I make most of my meals on the barbecue. I avoid heating up the kitchen during the warmer months of the year.
I have a lot of BBQ recipes on the website and they just keep coming. When it comes to proteins, any kind of meat can be grilled on the barbecue. It can range from venison, to sausages, steak, chicken, fish 🐟, and so on.
Another popular one is pork 🐖. It can be nice Honey Mustard Pork Loin Chops, Kansas City Style or Canadian Smoky Pork Ribs, Greek Ouzo Pork Kebabs, Hot Italian Sausage, Creole Shrimp & Andouille Skewers, and more including this featured one… Coffee Cocoa Pork Tenderloin!
This recipe is amazing! Insanely easy to make, this delicious pork is certainly a must try! It takes 5 minutes ⏳ to prep and around 25 minutes to cook on the barbecue, depending on the size of the tenderloin. It’s a tasty way to enjoy this cut of meat.
What makes this recipe so flavorful is obviously the rub. I posted my Coffee Cocoa Rub last year but have been using it for years. The mixture is so lovely and it enhances many proteins. Tracy 👨🦱, a friend of ours, uses it on his venison roast and then cooks it slowly on the pellet grill… so yummy!
After removing the silver skin 🔪 and patting it dry, the meat is lightly brushed with canola oil although any other flavorless oil will do as long as their smoke points are high like avocado, safflower, grapeseed, peanut oil, and sunflower.
From there, the rub is generously applied on the tenderloin. Don’t be afraid to use your clean hands 🖐… it does a better job. When it’s entirely coated, I like to let it rest for 20 minutes. If it’s cold, bring the meat to room temperature so it cooks evenly.
The BBQ temperature is brought between 350ºF to 400ºF, leaving one burner off. Then the well-coated Coffee Cocoa Pork Tenderloin is placed on direct heat 🔥 and grilled for 7 minutes per side with the lid closed.
When time is up, it’s moved onto the cold burner and cooked on indirect heat until the internal temperature reads 140ºF. It can take anywhere from 8 to 12 minutes ⏰ depending on the size of the tenderloin.
When it reaches its internal temperature, it’s transferred to a cutting board, covered loosely with foil and rested for 10 minutes before slicing, giving time for the juices to redistribute for more tender and succulent results 😋.
This lovely Coffee Cocoa Pork Tenderloin is perfect to try 👩🍳👨🍳 during BBQ season! It’s uncomplicated and a delicious way to enjoy this cut of meat without heating up the kitchen. A great sauce that compliments this recipe is my Red Wine Cream Sauce coming next month so stay tuned…
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Hawaiian Teriyaki Shrimp Kebabs
– Beer Can Chicken
– Bison Burgers with Bourbon Onion Jam
– Elotes • Grilled Mexican Street Corn
– Shrimp Sliders
– Rotisserie Chicken
– Grilled Jalapeño Poppers
– Blackened Grilled Fish
– Turkish Kebabs
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
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Coffee Cocoa Pork Tenderloin
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Ingredients
- 1 large pork tenderloin, silver skin removed and patted dry
- 2 tbsp. canola oil, or as needed plus more for the BBQ grates tips & tricks
- 2 tbsp. Coffee Cocoa Rub, or as needed see Recipe
Directions
- Lightly brush canola oil on the tenderloin, covering the entire surface.
- Using clean hands, coat the meat completely with Coffee Cocoa Rub, pressing down to adhere. Let it sit for 20 minutes or if cold, bring to room temperature.
- Using tongs, pour oil on folded paper towel and oil the grates. Turn the burners on except one and bring the temperature between 350ºF to 400ºF.
- Place the meat on direct heat, close the lid and grill for 7 minutes; flip and cook for an additional 7 minutes.
- Move the tenderloin on the burner that is off, leaving the others on, and cook on indirect heat until the internal temperature reaches 140ºF.
- Remove from the heat and transfer to a cutting board. Cover loosely with foil and let it rest for 10 minutes before slicing.
Don't forget to rate and comment on this recipe!
We used your Coffee Cocoa Rub a few times and can’t wait to try this recipe. Thank you.
yummy!!!
I have to try this recipe, it looks delicious!
I never thought of putting pork tenderloin on the barbecue… great idea Frankie!
Thank you 😊 It’s so tasty!