Trim excess fat and silver skin from pork tenderloins. In a small bowl, combine ground coffee, paprika, pepper and salt. Divide rub between the two pork tenderloins and rub all over meat. Wrap pork in foil and refrigerate for 8 to 24 hours. Bring to room temperature 30 minutes before cooking.
Meanwhile, in a medium bowl, combine coffee, ketchup, chilli powder, sugar, vinegar, molasses and Worcestershire for the barbecue sauce. Can be made ahead and refrigerated. Bring it to room temperature before using.
When ready to cook, pre-heat oven to 400° F.
On the stove-top, heat a thin layer of oil in a large oven-proof skillet, over medium-high heat. Add pork tenderloins and brown on all sides. Place skillet with pork into oven and cook for 10 minutes. Remove from oven and baste tenderloins generously with BBQ sauce. Return to oven for a further 10-15 minutes, or until pork reaches 145-150° Remove pork to a cutting board to rest.
Place cooking skillet onto the stove-top over medium-high heat and add the remaining BBQ sauce. Bring to a boil then reduce heat slightly. Allow to cook for a few minutes to thicken. Slice pork tenderloin and spoon some of the sauce on top. Serve remaining sauce alongside.
Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!