Coffee Marinated Pork Tenderloin
1/2 cup strong brewed coffee
2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon dark molasses
2 (1-pound) pork tenderloins, trimmed
1/4 cup finely ground coffee
2 tablespoons sugar
2 tablespoons paprika
2 tablespoons coarsely ground black pepper
1 1/2 teaspoons sea or kosher salt
1/4 cup barbecue sauce
1 tablespoon cider vinegar
Combine first four ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator two to 12 hours, turning bag occasionally. Remove pork from bag; discard marinade.
Prepare grill, heating one side to medium and one side to high heat.
Combine ground coffee and next four ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
Combine 1/4 cup barbecue sauce and one tablespoon cider vinegar. Reserve two tablespoons of the barbecue sauce mixture, and set aside.
Place pork on grill rack coated with cooking spray over high heat; grill three minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with three tablespoons barbecue sauce mixture; grill five minutes or until thermometer registers 160° (slightly pink), turning pork occasionally.
Place pork on a platter; brush with reserved two tablespoons barbecue sauce mixture. Cover with foil; let stand five minutes.