Huli Huli Pork Tenderloin with Kahlua Sauce

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.

Author

Susan Powell

Prep Time: 02:15

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• Pork tenderloin
• Huli Huli sauce
• Apple cider vinegar
• Brown mustard
• Kahlua
• Half and half or sour cream

Directions

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

1. 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.
2. Post grilling let loins rest 15 minutes before slicing.