Huli Huli Pork Tenderloin with Kahlua Sauce

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Susan Powell

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The key ingredient in this recipe is the Hawaiian Huli-Huli sauce (available in good grocery stores or online). You can pre marinate the pork tenderloins, in the sauce, but with a Sous Vide cook time of 2 hours it isn’t necessary. In water bath safe plastic bag, put pork, 3/4 cup of Huli Huli, 1/4 cup apple cider vinegar, 2 tablespoons brown mustard and freshly ground black pepper. Place bag in 135 degree Sous Vide bath for 2 hours. Reserve marinade and reduce in a small sauce pan adding a little Kahlua liquor, some cream (1/2 and 1/2 is fine or even sour cream). Finish the loins on the grill basting with Huli Huli to your desired temperature (we like medium). We serve with sticky rice and mixed veggies.
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Ingredients for 6

  • Pork tenderloin

  • Huli Huli sauce

  • Apple cider vinegar

  • Brown mustard

  • Kahlua

  • Half and half or sour cream

Directions

  • Step 1

    You can pre marinate the pork tenderloins, in the sauce, but with a Sous Vide cook time of 2 hours it isn’t necessary. In water bath safe plastic bag, put pork, 3/4 cup of Huli Huli, 1/4 cup apple cider vinegar, 2 tablespoons brown mustard and freshly ground black pepper. Place bag in 135 degree Sous Vide bath for 2 hours. Reserve marinade and reduce in a small sauce pan adding a little Kahlua liquor, some cream (1/2 and 1/2 is fine or even sour cream).

    • Finishing Steps

    • Step 0

      Finish the loins on the grill basting with Huli Huli to your desired temperature (we like medium). We serve with sticky rice and mixed veggies.

    • Step 1

      Post grilling let loins rest 15 minutes before slicing.

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135 F / 57.2 C Recipe Temp
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