Pork Tenderloin with Costa Rican coffee glaze. Picture by Becky Luigart-Stayner

The coffee is the secret ingredient when preparing this pork tenderloin from Cattle Baron’s Head Chef, Thagen Sigamoney


  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, chopped
  • 1 Jalapeño chile, chopped
  • 1 ½ tablespoons molasses
  • ½ cup dark rum
  • 4 cups hot brewed coffee
  • 1 tablespoon ground coffee
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons unsweetened cocoa
  • 1 tablespoon butter or stick margarine, softened
  • ½ teaspoon salt
  • 440g pork tenderloin


  1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for five minutes.
  2. Add ginger, garlic and Serrano and sauté for two minutes. Stir in molasses. 
  3. Remove from heat and carefully stir in rum. Cook mixture for two minutes. 
  4. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. 
  5. Bring to a boil and cook until reduced to 1 ½ cups (about 20 minutes). Remove from heat and cool. 
  6. Place mixture in a blender and process until smooth. Stir in butter and salt. 
  7. Trim fat from pork. Cut pork lengthwise into 8 ½ -inch- wide strips. Thread pork strips onto 8 (10- inch) skewers.
  8. Prepare the grill. 
  9. Place kebabs on grill rack coated with cooking spray and grill for four minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.

Recipe by Cattle Baron’s Head Chef, Thagen Sigamoney