• 2 ½ lb Boneless Pork Tenderloin
  • ¼ Cup Chicken Stock
  • Cracked Black Pepper
  • Kosher Salt
  • 4 Cups Captain Rodney’s Boatswain’s Brew Coffee BBQ Sauce


Preheat oven to 400° F. Pat pork loin dry and sprinkle with salt and pepper. Transfer pork, fat-side up, to a rack in a heavy-bottomed roasting pan and brush 2 cups of BBQ sauce over. Add stock to the bottom of the roasting pan. Roast pork to a 140° F internal temperature, about 1 hour. Transfer to baking sheet and rest 10 minutes, then thinly slice the loin. Remove rack and place roasting pan on stove over medium-high heat. Add remaining BBQ sauce and whisk to incorporate the browned sauce. Cook until slightly thickened, about 10 minutes and cover sliced pork with the Coffee BBQ reduction.

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