Coffee-Crusted Pork Tenderloins

• 1-1/2 pounds pork tenderloin (2 to 3 tenderloins)
• 3 tablespoons ground coffee
• 1 tablespoon coarse salt (kosher or sea)
• 1 tablespoon dark brown sugar
• 2 teaspoons sweet paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon unsweetened cocoa powder
• 2 tablespoons canola oil
• Redeye Barbecue Sauce
• Yield: Makes about 2 cups
• 1 slice bacon, finely chopped
• 1/2 medium onion, finely chopped
• 3/4 cup brewed strong coffee or espresso
• 3/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 1/4 cup heavy cream
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• Coarse salt (kosher or sea) and freshly ground pepper to taste

1. Place a tenderloin on work surface and remove any silver skin. Place in baking dish.
2. Place coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
3. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
4. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Slice tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
5. Redeye Sauce
6. Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in remaining ingredients and gradually bring to a boil. Reduce heat and simmer sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

pork tenderloin, ground coffee, coarse salt, brown sugar, sweet paprika, freshly ground black pepper, garlic, onion powder, ground cumin, ground coriander, cocoa, canola oil, barbecue sauce, bacon, onion, coffee, ketchup, worcestershire sauce, heavy cream, brown sugar, mustard, salt

Taken from www.epicurious.com/recipes/member/views/coffee-crusted-pork-tenderloins-1268027 (may not work)