Grillin' With Wolf: Black and Gold Pork Tenderloin

Wake Forest University was founded in 1834 and was named after the town just north of Raleigh where it was originally located (the current main campus is in Winston-Salem). Originally the 'Fighting Baptists' they changed their name to the 'Demon Deacons' after an impressive beat down of Duke in 1923. A student program named the Screamin' Deacons ensures a great turnout at sporting events. For just $15 dollars a season students get access to every game and other items such as shirts. The home of Hellraiser III turned out alumni notable including Arnold Palmer, Carroll O'Conner (Archie Bunker), Ricky Van Veen (Creator of CollegeHumor.com), and Joe Lawson (the guy who came up with the Geico caveman). In order to prevent their quad being rolled two weeks in a row (sucks to be FSU), the Hokies D needs to step up, and so does our tailgate. This week we are going to grill up some black and gold pork tenderloin.

Ingredients

• Pork Tenderloin
• Coffee
• Orange
• Paprika
• Garlic Powder
• Salt and pepper
• Brown Sugar
• Dried Thyme
• Dried Oregano
• All Spice
• Coriander
• Cayenne Pepper
• Spicy Mustard

Make your rub first so that it has time to sit on the meat. If you have any leftover rub from the ribs you can use that, or you can make a basic four part rub with paprika, salt, pepper, and brown sugar. My modified rub can be used as well:

My Rub Ingredients (adjust to taste)

• 1/3 cup paprika
• 1/4 cup brown sugar
• 2 tbs pepper
• 2 tbs salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp ancho chili pepper
• 1 tsp cayenne

To either rub we are going to add 4 tablespoons of fresh ground coffee beans and 1-2 tablespoons of orange zest. To make orange zest just take a grater to the rind of the orange. The orange zest will bind with the rub over time, so don't save it for later. You can always scale down the recipe if you are afraid of making too much.

Apply mustard all over the tenderloin, then pat on the rub. Wrap the loin in plastic wrap and let it sit about 4 hours in the refrigerator. The pork is now ready for the grill. Tenderloin is the easiest thing in the world to make on a grill. The key is to cook it on a hot grill for 7-6-4. That is, 7 minutes on one side, 6 minutes on the other, and 4 minutes after you turn the burners off without opening the lid. This gives you perfect medium cooked pork tenderloin. If you are scared of eating medium pork (which you shouldn't be), then just add a minute or two on each side. The basic rule of grilling is: the thinner the meat, the faster and hotter you want to cook it to avoid dryness. This loin should be extremely juicy when done and since the weather channel is promising a sunny 67 degrees at Wake this Saturday, it should go great with a cold beer and a shot of wild turkey.