1-1/2 pounds pork tenderloin (2 to 3 tenderloins) 3 tbl ground coffee 1 tbl coarse salt (kosher or sea) 6 tea of Fireman Fred’s 1/2 tea unsweetened cocoa powder 2 tbl canola oil Backstretch BBQ sauce
You'll also need: Butcher's string; 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained
Place tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the "tail" (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the "tail" back over the rest of the roast, giving the tenderloin a roughly cylindrical shape, which will help it cook more evenly. Tie the "tail" in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
Mix Fireman Fred’s, salt, coffee and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Backstretch BBQ Sauce on the side.