Kahlua Grilled Pork Tenderloins

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 Kahlua mixture over tenderloin. Cover or seal bag securely, and marinate in refrigerator 4 hours, turning occasionally. Cover and chill remaining Kahlua mixture.

Remove tenderloins from marinade, discarding marinade. Grill, covered over medium-hot coals, (350-400 degrees F) for 18 to 20 minutes for until a meat thermometer inserted in the thickest portion of tenderloin registers 160 degrees F, turning once and basting occasionally with remaining half of Kahlua mixture.

Cover and let stand 10 minutes before slicing.