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Coffee-Rubbed Pork Medallions with BBQ Butter


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


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.

  1. Credit: Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.

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