Ingredients
2 pork tenderloins
1/2 cup fresh ground coffee
1/2 cup vegetable oil
1/4 cup light molasses
1/4 cup dry roasted macadamia nuts
1/4 cup maple syrup
1/4 soy sauce
2 cloves garlic
2 tablespoons fresh lime juice
1 tablespoon mirin (sweetened Japanese wine)
1 jalapeno chile finely chopped
1 1/2 teaspoon fresh minced ginger
1 1/2 teaspoon kosher salt
1 1/2 teaspoons black pepper
Preparation
Puree all ingredients except pork in a processor or hand blender until smooth add to resealable bag with pork and marinate 24 - 48 hours.
Save marinade and bring to a low boil on stove to use as sauce
Grill tenderloins to 145 internal temp turning every six minutes or so.
