Kahlua-Grilled Pork Tenderloins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Recipe is from the Texas Tapestry cookbook, Junior League of Houston, Texas. Haven't tried this recipe yet, but since I love Kahlua - I had to post it! Ingredients:
1/2 cup kahlua |
1/2 cup butter |
1 1/2 lbs pork tenderloin (2 tenderloins) |
1 teaspoon lemon-pepper seasoning |
1/2 teaspoon garlic salt with parsley |
Directions:
1. Combine Kahlua and butter in a small saucepan, bring to a boil. Boil 4 minutes, stirring often. Remove from heat, and let cool slightly. Slice tenderloins crosswise at 1 1/2-inch intervals, cutting to, but not through, bottom. Sprinkle tenderloins with lemon-pepper seasoning and garlic salt; place in a large shallow dish or large heavy-duty, zip-top plastic bag. Pour half of the Kahlua mixture over tenderloins. Cover dish or seal bag securely and marinate in refrigerator 4 hours, turning occasionally. Cover and chill remaining half of Kahlua mixture.
2. Remove tenderloins from marinade, discarding marinade. Grill, covered, over medium-hot coals (350 - 400 degrees) 18 - 20 minutes or until a meat thermometer inserted in thickest portion of tenderloin registers 160 degrees, turning once and basting occasionally with remaining half of Kahlua mixture. Cover and let stand 10 minutes before slicing.
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