Prep 15 mins
Cook 25 mins
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!
- 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
- 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.
- 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.
Me too I like Kahlua and I had to tag this recipe when you offered it. The smell while it was boiling with the butter was amazing. The pork tasted so good. And now while writing my review I saw that I forgot to add the lemon-pepper seasoning. I guess we were too busy cooking dinner at the last minute. Thanks Nancy :) Made for PRMR tag game