Brown Sugar Applewood Grilled Pork Medallions
Coffee and barbecue marinated pork medallions grilled over a hot fire and brushed with Kingsford Brown Sugar Applewood BBQ Sauce. Add BBQ compound butter for an added flavor the whole family will love!
For the BBQ Compound Butter
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon Kingsford® Smoked Hickory Dry Rub
For the Pork
- 1/3 cup Kingsford® Smoked Hickory Dry Rub
- 3 tablespoons ground coffee
- 2 pounds pork tenderloin, cut into 2-inch medallions
- 1/2 cup Kingsford® Brown Sugar Applewood BBQ Sauce, divided
- 1 tablespoon parsley, chopped
- pinch sea salt
In a small bowl, combine butter and Kingsford® Smoked Hickory Dry Rub then mix to blend well. Refrigerate prepared butter if not using right away.Next, build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.Meanwhile, prepare the pork. In a small bowl, combine Kingsford® Smoked Hickory 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 degrees Fahrenheit. The last few minutes of cooking, use a pastry brush to slather pork with Kingsford® Brown Sugar Applewood BBQ Sauce.Remove pork medallions from the grill and lightly slather with a Kingsford® Brown Sugar Applewood BBQ Sauce. Top each medallion with BBQ butter before serving. Sprinkle top with parsley and salt, if desired. *A variety of Kingsford® BBQ Sauce can be used.Recipe created by Clint Cantwelll on behalf of Kingsford® Charcoal.