Kahlua-Grilled Pork Tenderloins

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!

• Ready In: 40 mins
• Serves: 4-6

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.