Barbecued Pork Loin1/2 c strong brewed coffee2 Tbsp cider vinegar 1 Tbsp spicy brown mustard 1 Tbsp dark molasses 2 lb pork loin, trimmed 1/4 c finely ground coffee 2 Tbsp sugar 2 Tbsp paprika 2 Tbsp coarsly ground pepper 1-1/2 tsp sea or kosher salt 1/4 c barbecue sauce 1 Tbsp cider vinegar Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigeator 2 to 12 hours, turning bag occasionally. Remove pork from bag; discard marinade. Combine ground coffee adn next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temp for 15 minutes. Combine 1/4 c barbecue sauce and 1 Tbsp cider vinegar. Package up pork and barbecue sauce for freezing. To Freeze: Freeze in freezer safe containers. To Reheat: Defrost. Heat one side of grill to high heat and the other to medium. Rub grill w/ cut potato to prevent sticking. Grill pork over high heat for 3 mins, turning pork on all sides. Next, place pork over medium heat; grill 15 mins turning pork occasionally. Baste with 3 TBSP of BBQ sauce mixture. Grill 5 more minutes or until thermometer says 160. Place pork on platter, brush w/ remaining BBQ mixture, cover w/ foil; let stand 5 mins. |