Irish Coffee Pork Tenderloin
Coffee, whisky, meat and fire… This “Irish coffee pork tenderloin” is the answer to what you are looking for. What are you looking for? A recipe to impress your mancave visitors, a BBQ recipe that’s different than most sweet meals, a delicious barbecue recipe for St. Patrick’s day, … It doesn’t matter! Seriously this recipe is the answer!
The idea for this “Irish coffee pork tenderloin” comes from my blogging friend Jesse Ayers who runs the apartmentcookery blog. He’s an example on the advantages of blogging. First of all, like most bloggers he’s a kind person who shares his knowledge on blogging and cooking without being selfish. He’s kind and helpful and most of all: full of good ideas. One of the first recipes I read on his blog was this coffee rubbed pork tenderloin. Not long after I made these Red eye ribs by Steven Raichlin. Since the coffee rub was mindblowing I was really excited to see a different coffee rub.
So last week I decided to celebrate my last weekend as a 29 year old man with a good piece of meat. I made some slight changes to the original recipe to end up with this “Irish Coffee Pork Tenderloin”. I only added some smoked chili powder to the original rub recipe by Jesse to add some heat. Besides I smoked the pork tenderloin with the Whisky flavoured wood chunks I received from Smokewood Germany as a testing sample. They asked me to share my opinion with them and didn’t even ask me to promote their stuff. A good thing since I don’t want to feel morally obligated to promote things. They promised me the best wood on the market. And I have to say the smell of whisky coming out of the sample box was insane. My whole car had a delicious whisky smell for 3 days. Since only adding whisky flavoured smoke was not enough to call this an “Irish coffee pork tenderloin” I used the whisky based mop sauce by Steven Raichlin.
How did the Irish coffee pork tenderloin taste?
The result was simply stunning. The coffee rub by Jesse has a more earthly taste than the one by Steven Raichlin but deserves an equal amount of appreciation. Both me and my wife were in love at first smell. We both agree that the smokey flavor these wood chunks bring are less heavy than the Jack Daniels Chips I used before. For my wife this is an advantage since she loves a more subtle smokey flavor. I on the other hand like a heavier smoke taste. So I think it depends on what you prefer. The red wine chunks I received on the other hand where simply marvelous. But the review on these will follow later on.
Did you like what you saw over here? You could do me a pleasure by sharing this recipe with your friends or by sharing your opinion the comment section at the bottom. I’m looking forward to read about your technique or favorite recipes! But most of all don’t hesitate to take contact in case you have some questions. I’ll be happy to help thinking!
- 1 pork tenderloin (+/- 600 gr.)
- COFFEE RUB:
- 4 tbsp ground coffee
- 2 1/2 tbsp ground cinnamon
- 2 1/2 tbsp ground cumin
- 1 tbsp kosher salt
- 1 1/2 tbsp fresh ground black pepper
- 4 tsp. smoked chili powder
- 3 tbsp vegetable oil
- MOP SAUCE:
- 4 tablespoons unsalted butter
- 1/4 cup cider vinegar
- 1/4 cup whisky
- 1/2 cup brewed coffee, cooled to room temperature
- Coarse salt (kosher or sea) and freshly ground black pepper
- 2 Tbsp. brown sugar (not in the original recipe)
1. Mix the rub ingredients and massage the pork tenderloin with the rub mix. Put aside for 1 hour.
2. Prepare your barbecue for direct cooking at a temperature of 110°C/230°F
3. While the barbecue is gaining heat you can mix the ingredients for the mop sauce.
4. Add some wood chunks (I used 4) to the fire and put the tenderloin on the oiled grid.
5. Slowly roast the tenderloin until you reach an internal temperature of 58C / 136F. This will take about a half hour.
6. Mop the meat after 10 and 20 minutes. You'll see a nice bark will form by using this method.
7. Once you reach an internal temperature of 58C / 136F you remove the meat from the fire, wrap it in some aluminum foil and put aside for about 10 minutes. The internal temperature should rise to 62°C / 144°F.
8. Slice the meat and enoy this juicy delightful Irish coffee Pork tenderloin. I served the tenderloin with cauliflower and oyster mushrooms form the BBQ.
Have a nice meal.
Disclaimer: We received a free sample of Smokewood chunks by Smokewood Germany in exchange for this objective review. All opinions are our own and free from profit.