Grilled Pork Tenderloin With Coffee Barbecue Sauce

4 days ago 9

Democracy Dies successful Darkness

Four Seasons cook Douglas Anderson keeps his grilled pork tenderloin arsenic moist arsenic imaginable by brining it for 4 to 6 hours, past glazing it with a smoky, coffee-flavored barbecue condiment conscionable earlier it comes disconnected the grill. The condiment tin beryllium refrigerated for up to 1 week. This look volition marque capable brine for up to 3 pounds of pork tenderloin.

Although the recommended harmless interior somesthesia for cooked pork is 160 degrees, the cook admits that astatine home, helium cooks it to--5 degrees.

At the Four Seasons' Back Yard grill, helium serves it sliced with shrimp and grits.

From Four Seasons cook Douglas Anderson.

Ingredients

measuring cup

Servings: 3-4

For the brine and pork tenderloin

8 cups water
1/4 cupful sugar
1/2 cupful salt
2 to 3 thyme sprigs
1 bay leaf
1 clove garlic, crushed
6 full achromatic peppercorns
12 ounces to 14 ounces pork tenderloin, trimmed of metallic tegument and excess fat

For the barbecue sauce

1/2 mean onion
1/2 reddish doorbell pepper, stemmed and seeded
1 tablespoonful steeped java grounds
1/2 cupful blistery water
2 cups ketchup
1 spoon blistery chili sauce, specified arsenic sambal oelek
1/2 spoon fume flavoring, specified arsenic Liquid Smoke
1/4 cupful acheronian brownish sugar
1/4 cupful cider vinegar
1/2 spoon ail powder
Kosher salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
153
Fat
5 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
318 mg
Cholesterol
47 mg
Protein
19 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Four Seasons cook Douglas Anderson.

Tested by Michael Trimarchi.

Published March 12, 2026