Makes 4 serving
1½ cups water
1 cup dark beer
¼ cup cold coffee
4 teaspoons kosher salt
1½ tablespoons dark brown sugar
1 tablespoon molasses
4 thick slices (2-3 inches) pork tenderloin (4-5 ounces each)
1 tablespoon chili powder
4 cloves minced garlic
2 teaspoons dried sage
Salt and pepper, to taste
Combine the water, beer, coffee, salt, brown sugar and molasses in a large bowl. Stir until all the ingredients dissolve.
Place pork medallions in large freezer bag; pour brine over the medallions and seal the bag. Refrigerate for at least 4 hours or overnight, turning occasionally.
Preheat grill or place a grill pan over medium-high heat. In a small bowl, combine chili powder, garlic, sage, salt and pepper. Remove the tenderloins from the brine and rub with chili mixture and grill for 6-8 minutes per side, until they are cooked through.
Be sure to allow the medallions to rest for 3-4 minutes before serving; this will allow the natural juices to redistribute and make each bite flavorful and moist.