COAT grill grates with no-stick cooking spray. Heat grill to medium (325°F to 350°F). Season tenderloin with salt and pepper. Turning occassionally, grill 20 to 25 minutes until internal temperature reaches 145°F. Remove from heat; tent with foil. Allow meat to rest 5 minutes before slicing.
DISSOLVE coffee in vinegar in small cup. Heat oil in small skillet over medium heat. Add gingeroot and garlic. Cook 1 minute. Whisk in jam, cream, oyster sauce, five-spice powder and coffee mixture, cooking until sauce thickens. Serve sauce over tenderloin. Garnish with cilantro.
Serving Size (1/4 of recipe), Calories 280 (Calories from Fat 100), Total Fat 11g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 105mg, Sodium 110mg, Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 9g), Protein 31g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.