Blackberry Coffee Rubbed Bison Tenderloin with Horseradish Henry Bain Sauce

Ingredients

Featured ingredient: Blackberry Shortcake Coffee 8 oz. Ground

Blackberry Coffee Spice Rub:

• 2 tablespoons Door County Blackberry Shortcake Coffee grinds
• 2/3 cup light brown sugar
• 1/3 cup turbanado sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon chipotle powder
• 1/4 teaspoon onion powder

Horseradish Henry Bain Sauce:

• 1 cup mango chutney
• 1 cup ketchup
• 1/2 cup A1 steak sauce
• 1/4 cup Worcester Sauce
• 1 1/2 cups chili sauce
• 1 tablespoon grated fresh Horseradish

Meat:

• 2 pound Bison Tenderloin

Instructions

Horseradish Henry Bain Sauce:

1. Combine all ingredients in a blender and process until smooth
2. Transfer the sauce to a covered container and refrigerate overnight

Blackberry Coffee Spice Rub:

1. Combine all sugars, coffee and spices, and set aside

Meat:

1. Prepare your grill for two zone cooking - (If you are using a charcoal grill burn the charcoal only on one side. If using gas only light one side of the burners. Grill needs to preheat to 300°F).
2. Thouroughy coat the Bison with the rub.
3. Allow the Tenderloin to set at room temperature for at least ten minutes. Bringing the meat up to room temperature allows it to cook more evenly.
4. Place the Tenderloin over indirect heat and grill for 20 minutes.
5. Move the Bison over to direct heat and sear until the internal temperature reaches 145°F. (Keep a close eye on the meat because the sugars in the rub can burn easily.)
6. Remove the Bison from the grill and let it rest for ten minutes
7. Thinly slice the Tenderloin and drizzle with warmed Henry Bain sauce