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Irish Coffee Pork Tenderloin (3 pers.)

Course Main Course
Cuisine American, Irish
Keyword coffee rub, Irish coffee, Kamado Joe, kamado recipes, pork tenderloin, Red eye rub, smoked, whisky sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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 seand 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 / 136This 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.
  9. Have a nice meal.