2 Pork tenderloins
4 Tablespoon hot mustard
2 Tablespoon ballpark mustard
2 cloves crushed garlic
1/4 cup diced white onion
2 chipotle peppers in adobe, seeded
1 Tablespoon Olive oil
6 Tablespoon fine ground french roast coffee
2 Tablespoon raw unsweetened cocoa
2 Tablespoon Spanish paprika
1 Tablespoon wasabi powder
1 Tablespoon onion powder
2 Tablespoon Kosher Salt or Red clay salt if you can find it.. finely ground
Make sure you get all the silver-skin and unwanted fat trimmed off your pork tenderloins.
Combine in a blender your mustards, onion,crushed garlic and chipotle and oil
Dry off your pork tenderloins with a paper towel and then get in there with your wet mix and cover every surface of the pork, you may want to fold over and tie up the thin end of your tenderloins to ensure even cooking.
Next combine all your dry ingredients, and spread out onto a plate that you will be able to roll your tenderloins in.
roll the tenderloins in the rub, then tightly wrap the tenderloins in plastic wrap and refrigerate overnight.
Cook your loins on direct medium high heat (350-450) until the internal temperature reaches at least 145*f.
Rest the loins under a tent of foil for at least 10 minutes so your liquid stays in the meat and not on the plate, carefully slice into 1 inch medallions ensuring that every slice has lots of the delicious crust on it.
Feel free to top with chives and your favorite mustard or bbq sauce.