This past weekend, while Jake was out on his mountain bike with friends, I took the boys into town for an adventure of our own. We ended up at Trio Carmel where I needed to pick up some wine I had ordered. We spent quite awhile tasting the vinegars and olive oils they have. So many choices. In the end, we selected three of our favorites: Lemongrass Mint White Balsamic, Cinnamon Pear Dark Balsamic, and Espresso Dark Balsamic. I was inspired by the espresso vinegar to make a coffee-rubbed pork tenderloin. Ingredients 1 pork tenderloin, approximately 2 pounds 5 cloves garlic, peel and slightly crushed 3 T ground coffee (I used some Verve Coffee ) 1 T coarse salt (I used an alderwood smoked salt) 1 T organic dark brown sugar 1 t sweet paprika 1t smoked paprika 1 t freshly ground black pepper 1 t ground cumin 1 t unsweetened cocoa powder 2 T olive oil espresso balsamic vinegar Procedure Place pork tenderloin in a baking dish. Pierce the pork with the...