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24 - 48 hours PRIOR to grilling:
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In a mixing bowl, using a whisk mix all ingredients EXCEPT pork, coffee grounds, jalapeno peppers, lime and cilantro.
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Place filleted pork side by side on a cutting board. On top of one filet, place cilantro, lime, and jalapeno peppers. Place other filet on top of these ingredients, creating a sandwich effect. Keep everything in place by using butcher string to truss up filet. Rub the filets on exposed sides with coffee grounds. Rub the grounds hard into raw meat
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Place filets, tied together, in zippered plastic bag. Pour in the marinade mixture and seal the bag (remove air pockets). Place entire thing flat in a pan & refrigerate. I always place bag in another pan in case the bag leaks. Marinade refrigerated for 24 to 48 hours in advance of grilling. Turn bag in pan every few hours.
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Prepare your grill. Grill meat until cooked thoroughly. Turn meat often, watch for flare-ups & baste with marinade throughout cooking process. On our little charcoal grill, once the meat goes on to the hot grill, the filets are done in approximately 25 minutesbut we use a meat thermometer to ensure doneness (we do NOT leave thermometer in meat the whole time, we test occasionally. When meat is done, we slice it as thin as possible & serve.
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For the summer, we accompany with whatever fresh vegetables take our fancy at our farmer's market. We accompany our pork with either German or Alsatian white wine, or beer (depending on the preference of our guests)
