In a bowl dissolve the coffee in the water. Add the brown sugar, cream, mustard, onion, garlic, thyme, adobo, and salt and pepper. Mix well to dissolve the sugar.

Place the tenderloins in a shallow dish, pour over the marinade, cover, and allow to marinate for 20 to 30 minutes in the refrigerator, or overnight if desired.

Preheat the oven to 450ºF. Remove the pork from the marinade and place on a rack over a baking pan. Mix the marinade with the stock and pour into the pan with the stock. Bake for 25 to 30 minutes until an instant-read thermometer reads 160ºF or a clear liquid comes out of the meat if you prick it.

Remove the tenderloin from the pan, cover with foil for 5 minutes while you mix the pan juices with a spatula. Slice the tenderloin cut into 1- to 1 1/4-inchthick pieces. Serve with the sauce poured over or on the side.