Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: beef base, moderate difficulty, main, pork, roast
| 2 | (1 pound) pork tenderloins, trimmed |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| ¼ cup | instant espresso |
| 2 Tbsp | turbinado sugar |
| ¼ cup | cracked black pepper |
| 2 tsp | ground cinnamon |
Preheat the Big Green Egg® to 425°F. Set EGG® for direct cooking with the porcelain grid.
Mix the espresso, sugar, black pepper and cinnamon together in a small bowl.
Rub the pork tenderloins all over with the Roasted Beef Base then rub the pork with the coffee mixture.
Place the tenderloins directly onto the EGG and grill for 4 - 5 minutes per side or until the internal temperature is 140°F when checked with an instant read thermometer. Remove the pork from the EGG and let rest before slicing.
Add the plums, wine and sugar to a small saucepan over medium-high heat. Bring the sauce to a simmer, lower the heat and cook until the plums are almost dissolved, about 10 minutes. Remove the sauce from the heat and whisk in the chilled butter.
Serve the sauce immediately with the sliced pork tenderloins.