Pork Tenderloin With Costa Rican Coffee Glaze

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 serrano chili, chopped
• 1 1/2 tablespoons molasses
• 1/2 cup dark rum
• 4 cups hot brewed coffee
• 1 tablespoon regular grind coffee
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons unsweetened cocoa
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon salt
• 2 lbs pork tenderloins

Directions

1. 1

   Heat oil in a big skillet over medium-high heat.

2. 2

   Add in onion, stir/saute for 5 minutes.

3. 3

   Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.

4. 4

   Stir in molasses.

5. 5

   Remove pan from heat; carefully stir in rum.

6. 6

   Cook mixture 2 minutes.

7. 7

   Stir in brewed coffee, ground coffee, cinnamon, and cocoa.

8. 8

   Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).

9. 9

   Remove pan from heat; let cool.

10. 10

    Transfer mixture to the container of a blender; process until smooth.

11. 11

    Stir in butter and salt.

12. 12

    Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips.

13. 13

    Thread pork strips onto 8 (10-inch) skewers.

14. 14

    Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.