Clint
TVWBB Olympian
posting it in Just Conversation since I haven't tried it:
https://www.kingsford.com/recipe/3855/coffee-rubbed-pork-medallions-with-bbq-butter
Ingredients
Pork Medallions
⅓ cup Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub
3 tbsp ground coffee
2 pounds pork tenderloin cut crosswise into 2-inch medallions
BBQ Butter
1 stick unsalted butter room temperature
1 tbsp Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub
Instructions
Using Kingsford® charcoal, build a fire for direct grilling and preheat to medium-high (approximately 400°F).
In a small bowl, combine Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub and ground coffee and mix well.
Season pork medallions with the BBQ coffee dry rub then grill for approximately 5 minutes per side until they reach an internal temperature of 145°F.
Remove pork medallions from the grill and immediately top each medallion with BBQ butter before serving.
Combine butter and Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub in a small bowl and blend well.
Set BBQ butter aside until if using immediately, otherwise cover and refrigerate.
Read more at https://www.kingsford.com/recipe/co...m_campaign=labor day post#4TjK6AY9H4PXKQq8.99
https://www.kingsford.com/recipe/3855/coffee-rubbed-pork-medallions-with-bbq-butter
Ingredients
Pork Medallions
⅓ cup Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub
3 tbsp ground coffee
2 pounds pork tenderloin cut crosswise into 2-inch medallions
BBQ Butter
1 stick unsalted butter room temperature
1 tbsp Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub
Instructions
Using Kingsford® charcoal, build a fire for direct grilling and preheat to medium-high (approximately 400°F).
In a small bowl, combine Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub and ground coffee and mix well.
Season pork medallions with the BBQ coffee dry rub then grill for approximately 5 minutes per side until they reach an internal temperature of 145°F.
Remove pork medallions from the grill and immediately top each medallion with BBQ butter before serving.
Combine butter and Kingsford® Original Smoked Hickory BBQ Sauce Mix & Dry Rub in a small bowl and blend well.
Set BBQ butter aside until if using immediately, otherwise cover and refrigerate.
Read more at https://www.kingsford.com/recipe/co...m_campaign=labor day post#4TjK6AY9H4PXKQq8.99