Coffee Glazed Pork Kebabs Print Email

Coffee Glazed Pork Kebabs
This is a delicious dish all year round, and can be made indoors in the broiler or on a stovetop grill, or outside on a gas or electric grill. Add a fresh green salad or a cooked mélange of your favorite vegetables.

You will need 8 wooden or metal skewers. This recipe makes 4 generous servings (2 kebabs per person).

1/2 cup chopped onion
2 garlic cloves, chopped
1 Serrano chile, chopped
1 tablespoon grated peeled fresh ginger
4 cups hot brewed coffee
1 tablespoon olive oil
1 1/2 tablespoons molasses
1 tablespoon ground coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon unsalted butter, softened
1/2 teaspoon salt
2 pounds pork tenderloin
Cooking spray (olive or safflower)

Chop the onion, cloves, and chile; peel and grate the fresh ginger and set aside. Brew the coffee.

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté, about 5 minutes, then add the ginger, garlic, and chile. Sauté two minutes more. Stir in molasses then add in the brewed coffee, ground coffee, cinnamon, and cocoa.

Bring the mixture to a boil then cook until the mixture is reduced to 1 1/2 cups, about 20 minutes. Remove from heat and allow to cool enough to blend. Place the mixture in a blender; process until smooth. Stir in butter and add salt. Set aside while you prepare the grill or broiler, then prepare the meat.

Soak wooden skewers in water (to avoid burning then when they're on the grill.) Cut pork lengthwise into eight 1/2-inch-wide strips. Thread pork strips onto 8 (10") skewers.

Place kebabs on grill rack coated with cooking spray; and baste lightly with the coffee mixture. Grill the kebabs 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture to keep the kebabs moist.

Pork tenderloin should be cooked to an internal temperature of 145° and allowed to rest for at least 3 minutes. Click here for a food safety cooking temperature chart for pork. -