Pork Tenderloin With Costa Rican Coffee Glaze - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chili, chopped
1 1/2 tablespoons molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon regular grind coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 teaspoon salt
2 lbs pork tenderloin

Preparation

Heat oil in a big skillet over medium-high heat.
Add in onion, stir/saute for 5 minutes.
Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.
Stir in molasses.
Remove pan from heat; carefully stir in rum.
Cook mixture 2 minutes.
Stir in brewed coffee, ground coffee, cinnamon, and cocoa.
Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
Remove pan from heat; let cool.
Transfer mixture to the container of a blender; process until smooth.
Stir in butter and salt.
Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips.
Thread pork strips onto 8 (10-inch) skewers.
Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.