Sugar bush maple coffee and cocoa rubbed pork tenderloin
Pork second courses
I made this recipe for the first time last fall and while I like the taste of both the rub and the mustard marinade, it needed a little attention for my taste buds. I started with the suggested ingredients and amounts, obviously changing them to a great extent. While I can't claim the original recipe as my own, I love the inspiration, originally inspired by John Rees/2008 on BBQ Canada who was inspired by Steve Raichlen. My version, is a happy place between both recipes. <br /> <br />Thanks for taking a look! <br /> <br />I eliminated, reduced, changed, and added ingredients according to my taste, sweetening the tart mustard marinade with a little Asian sweet chili sauce and honey or agave syrup, worked nicely. Instead of the chipotle chile pepper in adobo and wasabi powder, I added smoked paprika and just a touch of chipotle chile powder, and cut back on the amount of salt. <br /> <br />The coffee that I used was Timothy's Sugar Bush Maple Coffee and I found that 3 heaping tablespoons was just the right amount of coffee flavor, their recipes call for 4-6 tablespoons.
Share:
0
30
0
Comments