My grandpa “Pop” is responsible for my nearly lifelong love of coffee. When I was five, Pop first introduced me to coffee—diluted with copious amounts of milk and sugar—which I sipped from my own tiny porcelain cup and saucer. Old habits die hard. While I’ve had brief periods in my life when I give up coffee, I always return to my morning java. Unlike many coffee drinkers, it’s not about the caffeine. I’ll frequently drink decaffeinated coffee, as caffeine doesn’t have a huge effect on me. (The decaf must be top-notch, though, to account for the decaffeinating process that strips out some of the flavour). I simply love the taste of coffee and the ritual of coffee to start my day.
Yet coffee doesn’t have to be reserved for the morning or as a beverage. Even non-coffee drinkers will find it a wonderful addition to a wide variety of foods. I’ve long used coffee for desserts such as mocha brownies, coffee ice cream and tiramisu. Chocolate-covered espresso beans are a favourite pick-me-up during night passages.
My use of coffee was limited to beverages and sweets until a few years ago. While on a boat with my friend Bob, he prepared a delicious grilled pork tenderloin for dinner. I take pride in my ability to identify flavours, but I was struggling to detect the ingredients in the pork marinade. As we neared the end of the meal, I finally inquired about the mystery ingredient.
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“Coffee,” said Bob.
“No thanks, I don’t drink coffee after dinner,” I replied.
Bob just laughed and said “coffee is the secret ingredient.”
In fact, coffee lends an incredible depth of flavour to foods, both on the sweet and savoury spectrum of flavour.
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Coffee-marinated pork is an ideal onboard dinner because it’s versatile, equally delicious hot off the grill or thinly sliced on fresh bread for a fantastic sandwich the next day. The ingredients for the marinade are always in my pantry, and the mixture comes together quickly—though the meat must marinate for at least 24 hours.
I can even add a local element to the meal by using Caribbean coffee. The largest quantity of coffee comes from the Dominican Republic; Jamaica’s Blue Mountain coffee is likely the best-known Caribbean coffee. Small quantities are also cultivated on islands such as Puerto Rico, Dominica and Trinidad & Tobago. Although coffee is not grown in the Virgin Islands, one can buy locally roasted and distributed coffee here. Caribbean Mountain Coffee, a favourite of Virgin Islands Property & Yacht staffers, is based in the BVI and sources its Arabica coffee beans from mountains high in the Dominican Republic. It’s equally good in a cup of strong coffee or as a secret savoury ingredient.
Coffee-Marinated Grilled Pork
Use a meat thermometer to ensure the pork is cooked to the appropriate doneness.
• ½ c finely ground coffee beans
• ½ c vegetable oil
• ¼ c molasses
• ¼ c maple syrup
• ¼ c soy sauce
• 2 cloves garlic, minced
• 2 Tbl fresh lime juice
• 1 Tbl minced fresh ginger
• 1 jalapeno pepper, seeded and finely chopped
• 1 ½ tsp kosher salt
• 1 ½ tsp freshly ground black pepper
• 2 pork tenderloins (about 2 1/2 lbs total)
1. Puree all ingredients (except pork) in food processor or blender until smooth. Transfer to a zip top plastic bag. Add pork and chill 24 hours or longer.
2. Grill pork, turning often, until meat thermometer registers 145 degrees, about 25 minutes . Let stand 10 minutes before slicing.
Adapted from Bon Appétit magazine.
