Coffee-Cocoa Pork with Redeye Pan Reduction and BBQ Sauce - The Great American Recipe - Finale

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is more budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers lower calories, while processed cheese can be more economical.

Make the marinade by whisking together red wine vinegar, sorghum, espresso powder, smoked salt, cocoa powder, ancho chili powder, ground coriander, ground nutmeg, and olive oil.

Puncture the pork tenderloin and place it in a bag with the marinade, ensuring maximum contact. Refrigerate for at least one hour.

Prepare the hungarian quick pickle by mixing water, apple cider vinegar, white sugar, black peppercorn, dried oregano, and smoked salt. Bring to a boil, then simmer with red onion and hungarian hot peppers.

Sear the marinated pork tenderloin in a pan with olive oil and butter until browned on all sides.

Transfer the pan with the pork to the oven to roast until cooked through.

Make the red eye gravy by adding black coffee and the remaining marinade to the pan, whisking to combine and reduce until thickened.

In a pot, melt unsalted butter and cook diced onion until translucent, then add minced garlic and cook briefly.

Add canned green chilies and jalapenos to the pot and cook until translucent, then add white vinegar.

Pour in chicken broth and whole milk, bringing to a simmer before adding smoked salt, black pepper, and smoked paprika.

Whisk in grits slowly, stirring until thickened for about 10 minutes.

Fold in white cheddar cheese until melted and combined.

Plate the dish by layering grits, slicing the pork tenderloin, and drizzling with the red eye gravy and Kansas City barbecue sauce. Top with hungarian quick pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens