Kahlua Grilled Pork Tenderloins
Infuse your next backyard barbecue with bold, exotic flavors by preparing these irresistible Kahlua Grilled Pork Tenderloins. This recipe combines the smoky richness of a perfectly grilled pork tenderloin with the sweet, velvety notes of Kahlua coffee liqueur, balanced by a savory marinade of soy sauce, honey, lime juice, and aromatic spices like smoked paprika and cumin. Tender, juicy, and deeply flavorful, these pork tenderloins are marinated to perfection and basted with the reserved marinade for an extra layer of taste. The result is a mouthwatering centerpiece that’s equally suited for casual summer gatherings or upscale entertaining. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and watch as this show-stopping dish delights your guests. Perfect for pairing with grilled vegetables or a crisp summer salad, this recipe is an easy and impressive way to elevate weeknight dinners or weekend cookouts alike.
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Recipe Information
Ingredients
- 2 pieces pork tenderloins
- 0.5 cup Kahlua coffee liqueur
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
In a medium mixing bowl, whisk together Kahlua, soy sauce, honey, olive oil, minced garlic, black pepper, smoked paprika, cumin, salt, and lime juice until well combined.
Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour the marinade over the tenderloins, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Remove the pork tenderloins from the refrigerator 30 minutes before grilling to allow them to come to room temperature.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the tenderloins from the marinade, allowing any excess to drip off, and reserve the marinade for basting.
Place the tenderloins on the preheated grill. Grill for 5–7 minutes per side, turning occasionally, until the internal temperature reaches 145°F (63°C) for a medium-rare finish. Baste with the reserved marinade during the first few minutes of grilling for extra flavor.
Once cooked, remove the tenderloins from the grill and tent loosely with aluminum foil. Let them rest for 5–10 minutes to retain their juices.
Slice the pork tenderloins into medallions and arrange them on a serving platter.
Garnish with chopped fresh cilantro if desired, and serve with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 81.0 g | ||
| Protein | 244.8 g | 490% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 195 mg | 15% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4494 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
