BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce

Source - Schneider Family Recipe

BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce

Ingredients

1 1⁄2 lbs pork tenderloin (2 to 3 tenderloins)

For the rub

4 tablespoons ground coffee

4 teaspoons coarse salt (kosher or sea)

4 teaspoon dark brown sugar

2 teaspoons sweet paprika

1 1/4 teaspoon fresh ground black pepper

1 1/4 teaspoon garlic powder

1 1/4 teaspoon onion powder

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

3/4 teaspoon unsweetened cocoa powder

2 tablespoons canola oil

For the Redeye BBQ Sauce

1 Tbs Butter

1 slice bacon, finely chopped

1⁄2 medium onion, finely chopped

3⁄4 cup brewed strong coffee (or espresso)

3⁄4 cup ketchup

1⁄4 cup Worcestershire sauce

1⁄4 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons molasses

2 tablespoons brown sugar

coarse salt & freshly ground black pepper (kosher or sea)

Method

1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.

2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.

3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.

5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.

For the sauce:

Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

Lion's head Meatballs

 Source

Double for 10 people (1 meatball per person)

Ingredients

1 pound bok choy, napa cabbage, or spinach leaves
1 to 2 medium green onions (spring onions, scallions), minced
1 teaspoon minced ginger
1 large egg
1 pound ground pork
3/4 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons dry sherry, or Shaoxing wine
3 tablespoons light soy sauce, divided
1/2 teaspoon sesame oil
Freshly ground black pepper, or white pepper, to taste, optional
2 to 3 tablespoons cornstarch, or flour
2 tablespoons vegetable oil
1 1/2 cups chicken broth

Method

Wash and drain the bok choy or other greens. Cut crosswise into 3-inch strips.  Mince the ginger and green onion

In a small bowl, beat the egg with a fork.

In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly.

Add as much cornstarch as needed to make so that the mixture is not too wet, start with 3 tablespoons and then add 1 teaspoon at a time until desired consistency is reached.

Form the ground pork into 5 large meatballs. Flatten them a bit so that they are not completely round.

Heat 2 tablespoons oil in a skillet or wok over medium-high heat.  When the oil is hot, add the meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).

In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.  Add the meatballs, reduce the heat and simmer, covered, for 10 minutes.

Add the bok choy to the pot, either arranging on top of the meatballs so that it steams, or placing directly in broth if there is room.

Simmer for another 15 minutes, or until the meatballs are cooked through and there is no pinkness in the middle.

To serve Lion's head meatballs, serve each meatball on a small plate surrounded by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.

Tips

When you remove the ground pork packaging, pat the meat lightly with paper towels to remove excess moisture.

To keep the pork mixture from sticking to your hands when shaping the meatballs, wet your hands with water.

Brined Pork Tenderloin

Brined Pork Tenderloin - A Thomas Keller recipes From Ad Hoc at Home

Brine the Pork (about 4 hours before serving)

Pork Brine

1/2 cup honey
18 bay leaves
6 fresh rosemary springs
3/4 oz fresh thyme sprigs
3 oz fresh flat leaf parsley sprigs
18 cloves garlic, crushed with the skin left on
3 T black peppercorns
1 1/2 c kosher salt
12 c water
3 pork tenderloins (silverskin removed)

Method

Bring all the ingredients except the pork tenderloin to boil. Stir and  boil for 1 minute, until the salt is dissolved. Cool completely before adding the pork. (If you want to cool your brine quickly put the pot in a large bowl of ice).

 Put the pork tenderloin and  brine in a bowl just big enough to hold them. Let sit in the fridge for 4 hours (4 hours is the optimal time for brining...any more time left in the brine would make the pork too salty).

Cook the Pork

Ingredients

1 T canola oil
salt and pepper
1 T unsalted butter
1 garlic clove, crushed
3 fresh thyme sprigs
1 fresh rosemary sprig
4 - 5 slices cured (preserved) lemon slices
sea salt

Method

Remove the pork from the brine, rinse it and pat it dry. Let the pork sit at room temperature for 30 minutes.

Preheat oven to 350 F.

Heat the olive oil over medium-high heat in a large skillet. Salt and  pepper the pork. Put the pork in the hot skillet and cook until golden brown on all sides, about 6 minutes. Add the butter, garlic, thyme, rosemary and lemon slices. Cook for another two minutes basting the herbs, lemon and garlic with the juices in the pan.

Move the pork to a roasting pan with a rack set in it. Lay the lemon slices across the top of the pork, overlapping them a little. Top with the thyme, rosemary and garlic. Roast for 20 minutes, until the pork registers 135-140 on an instant read thermometer.

Let the pork sit for 15 minutes before slicing to serve.

Pulled Pork

Serves 12

Special Equipment: Smoker and Food Syringe

 Pulled Pork

Ingredients

• 1 bone-in pork shoulder roast (Boston butt), 7 to 8 pounds
• 1/2 cup unsweetened apple juice
• Kosher salt
• 1 tablespoon packed light brown sugar
• 1 tablespoon Worcestershire sauce

Rub

• 1 tablespoon packed light brown sugar
• 2 teaspoons paprika
• 1 teaspoon prepared chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon mustard powder
• 1 teaspoon ground black pepper

10 fist-sized hickory wood chunks

Sauce

• 1 1/2 cups ketchup
• 3/4 cup unsweetened apple juice
• 3/4 cup cider vinegar
• 3 tablespoons packed light brown sugar
• 3 tablespoons tomato paste
• 1 1/2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons mustard powder
• 3/4 teaspoon hot pepper sauce
• 1/2 teaspoon ground black pepper

Method

Using a very sharp knife, trim the roast's exterior fat so that it is no thicker than 1/4 inch.  In a small bowl whisk the apple juice, 2 tablespoons salt, brown sugar, Worcestershire sauce, and 1/4 cup water until the salt and sugar have dissolved.  Then inject the roast with the liquid flavoring:  With the fat side facing down, imagine the roast in 1-inch squares and using a food syringe, inject each square with some of the liquid, slowly pulling the needle out as you inject the liquid.  Some liquid will seep out, but try to keep as much as possible inside the roast.

In a small bowl mix the rub ingredients including 2 teaspoons salt.  Coat the surface of the roast evenly with the rub.  Allow the roast to stand at room temperature for 30 minutes before cooking.

Prepare the smoker for indirect cooking with very low heat (200 to 250 degrees F).  When the temperature reaches 225 degrees F, add two wood chunks to the charcoal.

Brush the cooking grate clean.  Smoke the roast, fat side up, over indirect very low heat with the lid closed, for five hours, adjusting the vents so the temperature of the smoker stays as close to 225 degrees F as possible.  At the start of every hour (after the first hour), add two more wood chunks to the charcoal.  If the temperature falls below 200 degrees F and can't be raised by adjusting the vents, add more lit briquettes as needed.

After five hours, use an instant-read thermometer to check the internal temperature of the meat.  If it has not reached 160 degrees F, continue cooking until it does.  If it has reached 160 degrees F remove the meat from the smoker.  Put the lid back on the smoker to prevent heat loss.  Add more lit briquettes and refill the water pan to maintain the 225 degrees F temperature.

On a large work surface, lay out two sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides.  Place the roast in the center of the foil, fat side up.  Fold up the edges to wrap the roast tightly to trap the steam.  Return the roast to the smoker and cook over indirect very low heat, with the lid closed, until the internal temperature reaches 190 degrees F, at least three hours and as long as 5 hours.  Remove from the smoker and let rest, still in the foil, for 1 hour.

In a medium, heavy-bottomed saucepan whisk the sauce ingredients including 3/4 teaspoon salt.  Bring to a simmer over medium heat and cook for about five minutes, stirring occasionally.  Set aside.

Unwrap the roast and, when cool enough to handle, pull the meat apart to shred it.  Discard any large pieces of fat and sinew.  In a large saucepan over low heat, moisten the pork with as much sauce as you like and cook until warmed through, stirring occasionally.  Pile the pulled pork on buns.  Serve with additional sauce.

Bo Ssam (Korean Lacquered Pork in Lettuce Leaves), T & J

The star of the meal was this dish.  The meat was rich and satisfying and with all the side dishes, you can create your own favorite combination (and have fun finding the best one).  The garlic-scallion sauce was refreshing and so good.  It would go great with all kinds of spring rolls and anything else that would be good with a piquant crunchy sauce.  

Bo Ssam with Ssam Sauce and Garlic-Scallion Sauce
adapted from Momofuku, recipe via The New York Times
Serves 6 to 10

INGREDIENTS
Pork Butt
1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
Ginger-Scallion Sauce
2½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
Ssam Sauce
2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed)
Accompaniments
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
Kimchi (available in many Asian markets, and online)
DIRECTIONS
1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Wipe away any excess salt and sugar that's on the pork (you can use your hands for this, leaving the excess behind in the bowl). Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
5. Prepare rice and wash lettuce. Put kimchi and sauces into serving bowls.
6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.