Pork Tenderloin With Costa Rican Coffee Glaze

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 serrano chili, chopped
• 1 1/2 tablespoons molasses
• 1/2 cup dark rum
• 4 cups hot brewed coffee
• 1 tablespoon regular grind coffee
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons unsweetened cocoa
• 1 tablespoon butter or 1 tablespoon margarine, softened
• 1/2 teaspoon salt
• 2 lbs pork tenderloin

1. Heat oil in a big skillet over medium-high heat.
2. Add in onion, stir/saute for 5 minutes.
3. Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.
4. Stir in molasses.
5. Remove pan from heat; carefully stir in rum.
6. Cook mixture 2 minutes.
7. Stir in brewed coffee, ground coffee, cinnamon, and cocoa.
8. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
9. Remove pan from heat; let cool.
10. Transfer mixture to the container of a blender; process until smooth.
11. Stir in butter and salt.
12. Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips.
13. Thread pork strips onto 8 (10-inch) skewers.
14. Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.

olive oil, onion, fresh ginger, garlic, serrano chili, molasses, dark rum, coffee, regular grind coffee, ground cinnamon, unsweetened cocoa, butter, salt, pork tenderloin

Taken from www.food.com/recipe/pork-tenderloin-with-costa-rican-coffee-glaze-138828 (may not work)