Nutritional Information Calories: 197 Fat: 7.6g Protein: 26.2g Carbohydrates: 4.5g Fiber: 0.2g Cholesterol: 87.0mg. Sodium: 226.0mg. Calcium: 23.0mg. Pork Tenderloin With Costa Rican Coffee Glaze Ingredients 1 tablespoon olive oil (aisle # 8) 1/2 cup chopped yellow onion (produce department) 1 tablespoon grated peeled fresh ginger (produce department) 2 garlic cloves, chopped (produce department) 1 jalepeno chile pepper, chopped (produce department) 1 1/2 tablespoons molasses (aisle # 8) 1/2 cup dark rum 4 cups hot brewed coffee 1 tablespoon medium grind ground coffee (aisle # 1) 1 1/2 teaspoons ground cinnamon (spice rack end of aisle # 8) 1 1/2 teaspoons unsweetened cocoa (aisle # 8) 1 tablespoon softened butter or stick margarine(dairy department) 1/2 teaspoon salt (aisle # 8) 2 pounds fresh pork tenderloin (service meat department) cooking spray of your choice (aisle # 8) Directions   Heat oil in a large skillet over medium high heat. Add onion and saute for 5 minutes. Add ginger, garlic, jalepeno pepper and saute for 2 minutes. Stir in molasses. Remove from heat, and carefully stir in rum. Cook mixture two minutes. Stir in brewed coffee, ground coffee cinnamon, and cocoa. Bring to a boil, cook reduced to 1 1/2 cups, about 20 minutes. Remove from heat and cool. Place mixture once cool into a blender, process until smooth. Stir in butter and salt. Trim fat from pork. Cut pork lengthwise into 8 1/2 inch wide strips. Thread pork strips onto 8 10 inch skewers. Prepare grill or broiler. Place kabobs on grill or broiler rack coated with cooking spray, grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture. Servings Yield: 8 servings (serving size: 1 kabob). Time To Cook Preparation Time: Under 60 minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.