Coffee-crusted Pork Tenderloins with Redeye Barbecue Sauce

[Lando]

Was watching BBQU the other day and this caught my eye, here is the link:
http://www.bbqu.net/season4/404_4.html#pork_coffee

He said you can eat pork at 165 and cooked medium but I tossed the thicker slices back on the grill because eating pink pork still scares me.  Call me old fashion but I just don't want botchulism lol 

I have been wanting to try a coffee rub for some time.  I was worried it would taste like crap in the rub but it was really damn good.  I could not taste the coffee on the rub once cooked, but you could taste it in the red eye sauce if you are lookin for it.  Here are the pics, I would give this recipe a 4 out of 5, I will be making it again for sure.

I cooked it at 500-700 (put it on at 500 and let it rise to 700)turning a quarter turn every 4-6 min for a total of about 20 min.  I pulled it off at 163 internal temp but like I said I tossed the slices back on for a quick sear on the pink stuff.   

[Lando]

This pic came out kinda fuzzy.

[Sooner21]

Nice Lando!!!!

[Boat-n-BBQ]

Lando,

Looks really good!  I know what you mean about the lower temps with pork.  It's hard to get used to, but I pull pork loins at 145*now and let'm rest 20-30 min.  I little pink color in the meat is normal.

I've also use ground coffee in some of my brisket rubs.  It helps form a nice bark and surprisingly you don't taste it..

Boat

[Ricky Bobby]

Bravo!

I always cook pork to 160*-165*.  The meat is very very slightly pink and we've never had an issue.  Of course I don't eyeball it either.  I use a trusted thermometer to measure doneness.

[gregmsws]

Looks awesome I will def try this- let you know how it goes. Just started roasting my own beans.