Recipe By: BGE 2010 Cookbook
Serving Size: 4

Summary:

Equipment: cast iron grid, instant read thermometer
Set the egg for direct cooking with the cast iron grid. Preheat the EGG to 400 F

Ingredients:

2 lb pork tenderloin
2 tablespoons ground coffee
1 tablespoon ground coffee
1 tablespoon ancho chile powder
kosher salt
black pepper

Directions:

Cut 8 slices from the center portion of the pork tenderloins, and reserve the end and trimmings for another meal. To make the coffee rub, mix first amount of the ground coffee, the chile powder, salt and pepper in a small bowl and set aside.

Season the pork medallions with the coffee rub. Put the pork slices on the middle of the grid. Close the lid of the EGG and grill the pork for 5-6 minutes on each side, until the instant read thermometer registers 145 F. Remove the pork and let the pork rest. Slice when ready to serve.

This recipe was featured at our EGGfest on August 28, 2010