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Pork Tenderloin With Costa Rican Coffee Glaze image

Make and share this Pork Tenderloin With Costa Rican Coffee Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 48m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chili, chopped
1 1/2 tablespoons molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon regular grind coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 teaspoon salt
2 lbs pork tenderloin


  • Heat oil in a big skillet over medium-high heat.
  • Add in onion, stir/saute for 5 minutes.
  • Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.
  • Stir in molasses.
  • Remove pan from heat; carefully stir in rum.
  • Cook mixture 2 minutes.
  • Stir in brewed coffee, ground coffee, cinnamon, and cocoa.
  • Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
  • Remove pan from heat; let cool.
  • Transfer mixture to the container of a blender; process until smooth.
  • Stir in butter and salt.
  • Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips.
  • Thread pork strips onto 8 (10-inch) skewers.
  • Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.

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