Time: 1 hour
You will not be able to speak lowly about this dish – wow – flavorful, easy to make and perfect for a BBQ.
Music Selection: Tony Bennett & Norah Jones – Speak Low
3 pork tenderloins
3 Tbsp freezer dried coffee (extra fine)
1 Tbsp salt
1 Tbsp brown sugar
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 cup marmalade
2 tsp orange liqueur, like grand marnier
1 tsp triple sec
1 tsp soy sauce
Mix the glaze ingredients together and simmer until reduced by half.
Mix all the dry rub ingredients together (ie everything except the pork and olive oil).
Take the tenderloins and remove the silver skin. Rub them in oil and then sprinkle and rub the dry rub ingredients on the loins. If you have time, wrap them in plastic wrap and let sit in fridge for a few hours to overnight.
Set your smoker or bbq to 500 degrees. Sear the tenderloins for 2 minutes per side, until browned. Remove them and turn down temperature to 350 degrees. Return the pork (close the dome of the smoker) for about 10 minutes, turning twice. When the meat temperature if about 120 degrees, brush on half of the marmalade glaze. Continue cooking until internal temperature is 135 degrees. Remove, use up any remaining sauce by brushing it on, wrap the pork in foil and let set for 20 minutes. The internal temperature should be about 145 degrees. Cut into ½ inch slices and serve with buttered and dilled snap peas and carrots.