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!
Provided by DailyInspiration
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
KALUA PORK
Provided by Food Network
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
KALUA PORK LOIN
I found this recipe as I was searching for "cheap dinners." Mandy, the creator of this recipe uses the pork loin from Sam's Club that usually weighs in at 8lbs per loin for about $1.60 per pound. I wish I had found this recipe a couple months ago when I had bought one of those huge pork loins but didn't really know what to do with it! Cutting it into pork chops has worked well but my next pork loin will be used in this recipe. I had never heard of using plastic wrap in the oven but she proves it works and holds in all the moisture. (Servings are approximate) For the tutorial video, visit her site: http://www.gourmetmomonthego.com/2009/04/cheap-and-fabulous-freezer-dinners.html
Provided by muncheechee
Categories Pork
Time 7h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees.
- Cut pork loin in half.
- Lay out two large sheets of aluminum foil.
- Lay two large sheets of plastic wrap on top of foil.
- Place half of pork loin on the plastic wrap (this keeps the moisture in! It's an amazing slow-roasting secret!:)).
- Sprinkle generously with kosher salt and liquid smoke, rub all over pork loin.
- Wrap up plastic wrap tightly around pork loin and then wrap with aluminum foil.
- Place in large roasting pan.
- Repeat with other loin half.
- Bake at 225 degrees 7-10 hours until done. (Internal temp should be 195-200F for pulled pork.).
- Serve with soft rolls, cheese, bbq sauce, whatever your family likes. YUM!
- Divide leftovers into zip topped bags and freeze for future meals.
Nutrition Facts : Calories 478.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 95.3, Protein 45.1
GRILLED PORK TENDERLOINS
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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