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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1/2 cup Kahlua
1/2 cup butter
2 (3/4 lbs) pork tenderloins
1 tsp lemon pepper
1/2 tsp garlic salt with parsley
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 Kahlua mixture over tenderloin. Cover or seal bag securely, and marinate in refrigerator 4 hours, turning occasionally. Cover and chill remaining Kahlua mixture.
Remove tenderloins from marinade, discarding marinade. Grill, covered over medium-hot coals, (350-400) for 18 to 20 minutes for until a meat thermometer inserted in the 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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KAHLUA GRILLED PORK TENDERLOINS
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1/2 cup Kahlua
1/2 cup butter
2 (3/4 lbs) pork tenderloins
1 tsp lemon pepper
1/2 tsp garlic salt with parsley
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 Kahlua mixture over tenderloin. Cover or seal bag securely, and marinate in refrigerator 4 hours, turning occasionally. Cover and chill remaining Kahlua mixture.
Remove tenderloins from marinade, discarding marinade. Grill, covered over medium-hot coals, (350-400) for 18 to 20 minutes for until a meat thermometer inserted in the 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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