Monterrey Pork Tenderloin

Ingredients

Courtesy of Laura Shelton of St. Clair County – 1st place
Start-to-finish: 40 minutes plus overnight marinating time
Serves 4-6
1/2 cup cooled coffee
1/2 cup Moore’s Marinade
1/2 cup Sweet Baby Ray’s honey barbecue sauce, plus enough to brush on tenderloin
Pork tenderloins, about 1 pound each
1/4 cup shredded cheddar cheese
1/4 cup cooked bacon, crumbled
1/4 cup French fried onions

Preparation

Mix coffee, Moore’s and barbecue sauce in a dish just big enough to cover tenderloins. Marinate in refrigerator overnight. When ready to bake, remove from marinade and place in baking dish. Brush with extra barbecue sauce and bake at 425F approximately 30 minutes or until internal temperature reaches 160F. Remove from oven and brush again with barbecue sauce. Top with cheese and bacon pieces. Bake an additional five minutes or until cheese is melted. Remove from oven and top with French fried onions before serving.