Pre-Season Fumble

Perhaps it was a poor choice - like Marshall's offensive pass interference penalty. Really though, who doesn't think about coffee when Seattle is mentioned? After last night's 34-6 trouncing, I confirmed my suspicions that coffee is not actually produced in Seattle. Please forgive my pre-season fumble. This special teams unit will do better in the final pre-season game Thursday against Cleveland. I hope the Bears Special Teams will follow suit.

Despite the epic fail, this recipe from Fine Cooking is delicious.

Coffee-Rubbed Pork Tenderloin

Ingredients:
1 tablespoon very finely ground coffee beans (preferably French roast)
2 teaspoons packed light brown sugar
1 teaspoon chili powder
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 1.5 pound pork tenderloins

Directions:
Combine the coffee, brown sugar, chili powder and salt in a small bowl. Add the olive oil and mix until combined. Divide the mixture evenly between the two pork tenderloins and rub to coat completely.

Prepare a charcoal grill for indirect cooking (medium-high heat if using gas). Place the tenderloins on the hot side of the grill, cover and cook, flipping once, until grill marks form on each side (about 4 minutes per side). Move to the cooler side of the grill and continue cooking an additional 7-9 minutes, or until the pork has reached an internal temperature between 140º and 145º. Transfer to a cutting board and tent with foil. Allow to rest for 10 minutes before slicing and serving.

Or in Oven 400 degrees, foil sprayed with cooking spray Cook 20 minutes or until internal temp of 140 or 145