350 degrees for 25 min is the foundation.
Grilled – Grilling is going to give you a crisp piece of meat that your guest will love to eat. The key to grilling is preparation, marinating, and seasoning.
- 2 cups of brewed coffee chilled or room temp
- 2 cans of your favorite beer
- 1 cup of soy sauce
- ½ cup of brown sugar
- ½ cup of coffee grounds
- 1 tablespoon of salt
- 1/2 tablespoon of pepper
- ½ tablespoon of garlic powder
Combine all wet ingredients into a large ziplock bag and add pork loin. Place in the fridge overnight. Remove pork loin when ready to cook and let sit on a plate for 10 min. Take all dry ingredients and mix together in a bowl. Place pork loin in a bowl and rub into meat. Place on grill at high heat for searing outside then reduce heat to medium (350) and cook for 20 min. Once done, take out and let rest for 10 to 15 minutes in order to lock in the juices.
Baked – Baking is going to give you a juicier and moister piece of meat. We recommended using the same wet as the grilling recipe above but remove the soy sauce and add 1 cup of melted butter. Your prep for baking is the same the day before but do not discard the juice you have from marinating. Put that aside to add to the baking dish. Step one in cooking is to sear the marinated tenderloin in a heated cast iron pan on the stovetop first. Then place the meat in a pan on an elevated rack above the juice from marinating. The pork should be sitting just above the liquid. Seal the pan with tin foil to keep all the flavor in from the juice. Bake at 320 for 45 min. Once done, take out and let rest for 10 to 15 minutes in order to lock in the juices.
Roasted – Same as baking above (not to sound lazy). The only thing different is we are not covering or using the juice in the pan. Place in oven 430 for 20 min (or until meats at 145). Once it is, set the oven to broil and watch closely as the top begins to blacken. Don’t overdo it and remove and let stand for 10 to 15 min.
We hope you enjoy our three ways to deliciousness!
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