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Pork Loin with Kenyan Coffee BBQ
Featuring chocolate chips and coffee, this gluten-free pork loin dish has a balance of sweet and savory.
Servings
3
3
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Chocolate
- Coffee
- Pork
- Vegetables
Source: University of Michigan
Featuring chocolate chips and coffee, this gluten-free pork loin dish has a balance of sweet and savory.
Ingredients
.33 lb. coffee
.34 lb. molasses syrup
.34 lb. ketchup
.15 lb. apple cider vinegar
.06 lb. yellow onion, diced into 1-in. pieces
.01 lb. fresh minced fresh garlic
.08 lb. semisweet chocolate chips
2.25 lb. pork tenderloin
Steps
Mix together all ingredients except chocolate chips and pork.
Place in kettle and bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat.
Using immersion blender, add chocolate chips and blend until smooth. Chill to 40°F or less.
Take barbecue sauce and marinate pork tenderloins overnight.
Drain pork and place on sheet tray and roast at 325°F for 30 minutes, or until internal temperature of 155°F is reached.
Heat marinate to 165°F. Remove pork, rest 20 minutes and slice on bias.
Place 3 ounces pork on plate with side choices and ladle 1-ounce sauce over pork.
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