Barbecue Coffee Pork Medallions with White Cheddar Grits

Directions

For The Tenderloin

1. With a sharp knife, pierce the pork tenderloin all over.

2. Prepare the marinade by mixing all the ingredients into a bowl.

3. Submerge the pork tenderloin in the marinade, pressing the meat into the marinade.

4. Place in the refrigerator for 1 hour.

5. After 1 hour, turn the pork tenderloin over, pressing the meat into the marinade.

6. Preheat the oven to 400 degrees, placing an oven safe skillet inside.

7. Remove the tenderloin from the refrigerator and lightly brush with grapeseed oil, or another high heat oil like avocado.

8. Over high heat, sear the tenderloin on all sides.

9. Over high heat, sear the tenderloin on all sides.

   Place the skillet directly in the oven and bake for approximate 20 minutes or until the desired internal temperature of 145 degrees is reached.

10. Let the tenderloin rest for 15 minutes prior to carving.

For The Coffee Sauce

1. Using the pan that the tenderloin was seared and roasted in, transfer the remaining marinade to a sauce pan over medium heat.

2. Add the coffee, deglazing the pan to get up all that beautiful fond.

3. Add the brown sugar and let reduce down by half, stirring occasionally.

4. Taste and adjust salt levels. It supposed to be salty, bitter and packed with savory flavor!

5. Set aside to cool and transfer to a squeeze bottle.

For The Quick Pickle

1. Thinly slice red onion and Hungarian peppers

2. Add to glass container (mason jar is preferred)

3. In a small saucepan, add vinegar, sugar, salt, black pepper, oregano, red pepper flakes and water, bringing to a boil.

4. Pour the hot liquid over the onions and jalapenos, covering.

5. Set aside to cool.

For The Grits

1. Finely dice the onions, garlic, and jalapeno.

2. In a sauce pan, sauté the onions, garlic, jalapeno and green chiles in butter until soft.

3. Add the teaspoon of white vinegar to the pot and let sit for 30 seconds.

4. Add the chicken broth and heavy cream and bring the pot to a simmer.

5. Whisking constantly, add the smoked paprika, black pepper, smoked salt, and the grits. Whisk constantly until it begins to thicken.

6. Using a spatula, fold in the white cheddar until all the cheese has been incorporated.

7. Best if served within 15 minutes of final cooking.

To Plate:

1. A dollop of grits!

2. A few pork tenderloin medallions!

3. A drizzle of the coffee sauce!

4. A drizzle of Somethin' Somethin' Sauce!

5. Top with the quick pickle!

6. Make sure the first bite you take contains all those pieces and enjoy!