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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' Columbian Rubbed Pork for the Grill

"Yanked" Columbian Rubbed Pork for the Grill


For 4 people


  • 2 tablespoon(s) instant coffee
  • 1 tablespoon(s) packed brown sugar
  • 2 teaspoon(s) chili powder
  • 2 tablespoon(s) extra virgin olive oil
  • 1 salt and pepper to taste
  • 2 - 1 lb pork tenderloins, trimmed

'Yanked' Columbian Rubbed Pork for the Grill Directions

  1. In a small bowl, combine the coffee, brown sugar, chili powder, and 2 tsp. salt. Add the olive oil and mix well. Rub the mixture evenly over the pork and set aside.
  2. Prepare a medium-high gas or charcoal grill for indirect cooking.
  3. Put the tenderloins on the hot side of the grill, cover, and cook, flipping once, until grill marks form on 2 sides, about 4 minutes per side.
  4. Move the tenderloins to the cooler side of the grill and continue to cook, covered, until the internal temperature of the pork reaches 140°F to 145°F, 7 to 9 minutes.
  5. Transfer to a cutting board, tent with foil, and let rest for about 10 minutes before lifting that tent with a flourish and slicing.