Steven Raichlen's Barbecue! Bible

Loin and Tenderloin

Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce

Coffee is a traditional ingredient in at least one classic Southern pork dish: country ham with redeye gravy, a dish I last enjoyed in Louisville. Kentucky ham isn’t quite as […]

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Cider-Grilled Pork Porterhouse

The New England roots of this recipe are obvious—in both the use of apple cider and in the presence of sage, a traditional Yankee seasoning for everything from turkey stuffing […]

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Jerk Pork Tenderloin

Traditional Jamaican jerk would be made with a whole pig, boned and spread open like a book, marinated with fiery jerk seasoning, and smoke grilled over smoldering allspice wood. Here’s […]

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