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
- 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.
- Credit: Clint Cantwell
Introducing the first dry rub and BBQ sauce mix good enough to be Kingsford.
See details
Recommended for you
