2 tablespoons (30 ml) finely ground coffee

2 tablespoons (30 ml) sea salt

1 tablespoon (15 ml) brown sugar

1 tablespoon (15 ml) chili powder

1 tablespoon (15 ml) paprika

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground black pepper

1/2 teaspoon (2.5 ml) garlic powder

In a bowl, combine all the ingredients. Set aside

Preheat the grill, setting the burners to high. Oil the grate.

Rub the tenderloin with about 30 ml (2 tablespoons) of dry rub each. Let stand for 10 minutes. Keep the remaining rub in an airtight container at room temperature.

Reduce the grill’s heat to medium. Grill the pork tenderloins for about 15 minutes, turning at regular intervals. Let stand for 5 minutes before slicing.

Serve with a potato salad or a green salad drizzled with Coffee Vinaigrette (see recipe).

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