Coffee-Rubbed Grilled Pork Tenderloin

Coffee-Rubbed Grilled Pork Tenderloin
Recipe Date:
May 3, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 pork tenderloins, 1lb. each
  • 2 tbsps coffee beans, finely ground
  • 2 tsps light brown sugar, packed
  • 1 tsp chili powder
  • 2 tsps salt (for the pork)
  • 2 tbsps olive oil
  • 1 watermelon, about 4 lbs.
  • 2 valencia oranges
  • 2/3 cup brownsugar
  • 1/2 cup apple cider vinegar
  • 1 medium shallot, sliced
  • 1/2 medium jalapeño, finely chopped (including ribs and seeds)
  • 1/4 tsp salt (for the watermelon)

Tasting notes: The pork is a great complement to the bright-red fruit in the wine, while the coffee rub coaxes out the Pinot’s earthiness and highlights the cigar-box nose.

Serena's tips: The watermelon relish is a lot of work, so we serve this dish with a side of salted watermelon slices instead.


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Recipe by Samantha Seneviratne, from Fine Cooking, Issue 111, via, Coffee-Rubbed Grilled Pork Tenderloin. Photo courtesy of