Description
Recipe created by Kelii Siefke, First Place Winner, Amateur Entrée 2009 Kona Coffee Cultural Festival Recipe Contest.
4
Servings
Ingredients
3
lb
pork tenderloin
(rinse and dry thoroughly)
3
Tbsp
100% Kona Coffee
(finely ground)
2
Tbsp
coarse ground black pepper
1
Tbsp
Hawaiian sea salt
1
Tbsp
ground cumin
1
Tbsp
garlic powder
1
tsp
cayenne pepper
1
Tbsp
paprika
Instructions
Mix all the dry ingredients together and rub the tenderloin until well coated. Cover with plastic wrap and refrigerate for at least 1 hour (overnight is optimum). Remove from refrigerator and let stand until room temperature. Barbecue or roast pork until desired finish is achieved. Let roast rest before slicing.
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Source:
Kelii Siefke
