One 2 pound pork tenderloin, silverskin removed

1 tablespoon coffee beans

1 tablespoon cocoa powder

1 tablespoon black peppercorns

¼ cup olive oil

 

 

Blend the coffee beans and peppercorns in a spice mill

Add the cocoa powder

Add the olive oil and mix to a dense paste – thin the rub with olive oil to get desired consistency

Rub the pork tenderloin with the rub and allow to stand for at least half and hour

Grill over medium heat until internal temperature registers at 130 degrees Fahrenheit

Allow the meat to rest for five minutes before slicing and serving.

 

Serves Four

 

 

PAIRINGS:

This pairs well with the Hugo's Hill Shiraz, Landskroon Pinotage and Heron's Nest Cabernet/Pinotage