Java-Spice Rub for Pork Recipe

Java-Spice Rub for Pork Recipe
Java-Spice Rub for Pork Recipe photo by Taste of Home
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Java-Spice Rub for Pork Recipe

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Ground coffee is the secret ingredient in this special rub, which could also be used on beef steaks.—Mark Morgan, Waterford, Wisconsin Tip: Pair this pork with Pineapple Pepper Salsa.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 tablespoon finely ground coffee
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 pork tenderloin (1 pound)
  • 1 tablespoon canola oil

Directions

In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 2 months. Yield: 3 batches (3 tablespoons total).
To prepare pork tenderloin: Brush pork with oil; rub with 1 tablespoon seasoning mix. Cover and refrigerate at least 2 hours or overnight.
Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings per batch.
Originally published as Java-Spice Rub for Pork in Taste of Home Christmas Annual Annual 2009, p96

Nutritional Facts

3 ounces cooked pork: 166 calories, 7g fat (2g saturated fat), 63mg cholesterol, 204mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 1 tablespoon finely ground coffee
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 pork tenderloin (1 pound)
  • 1 tablespoon canola oil
  1. In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 2 months. Yield: 3 batches (3 tablespoons total).
  2. To prepare pork tenderloin: Brush pork with oil; rub with 1 tablespoon seasoning mix. Cover and refrigerate at least 2 hours or overnight.
  3. Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings per batch.
Originally published as Java-Spice Rub for Pork in Taste of Home Christmas Annual Annual 2009, p96

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