Ingredients
½ cup freshly ground coffee beans
½ cup vegetable oil
¼ cup mild flavored (light) molasses I used dark
½ cup dry-roasted macadamia nuts (about 2 ½ ounces) I just used macadamia nuts and did not dry roast them
¼ cup maple syrup
¼ cup soy sauce
2 small garlic cloves
2 tablespoons fresh lime juice I used Real Lime
1 tablespoon mirin (sweet Japanese rice wine) I didn’t use
1 jalapeno chile, coarsely chopped I didn’t chop, but I did seed
1 ½ teaspoons minced peeled fresh ginger I used pre-minced ginger from a bottle that I bought at the store
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons ground black pepper
2 pork tenderloins (about 2 ½ pounds total
Preparation
Puree all ingredients except pork in processor until almost smooth (I used a blender). Transfer to a large resealable plastic bag. Add pork; release excess air, seal bag and turn To coat. Chill 24 - 28 hours.
Prepare barbecue (medium heat). Grill pork until thermometer inserted into center Registers 145 degress F, turning often, about 25 minutes. Transfer to work surface; let Stand 10 minutes. Thinly slice.
