Coffee-Rubbed Pork Loin with Bing Cherry Sauce

Yield: 24 5-oz. servings

Por k rub :
10 lbs. pork loin, center cut
1 cup ground kona coffee
1⁄4 cup cocoa powder (non-alkalized)
1⁄8 cup cinnamon, ground
1⁄3 cup orange zest
1⁄8 cup salt
2 tsps. black pepper, butcher-grind
Sauc e:
6 cups dried bing cherries
3 cups wine (or marsala, port, sherry or
brandy)
3 cups Spanish onions, cut into 1-in. julienne
1⁄4 cup garlic, chopped
1⁄4 lb. butter
2 sprigs fresh thyme, if desired

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