Coffee-Rubbed Grilled Pork Tenderloin

Coffee-Rubbed Grilled Pork Tenderloin
Recipe Date:
May 3, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 Pork Tenderloins, 1 LB 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 Brown Sugar
  • 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)

Pairing 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.

Chef’s Tip: The watermelon relish is a lot of work, so we serve this dish with a side of salted watermelon slices instead.

Recipe Link

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

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