- 1/4 Cup Soy sauceFor Marinade:
- 1/4 Cup Dark brown sugar
- 1/4 Cup Cherry Cola
- 3 Tablespoons Olive oil
- 1 Teaspoon Minced Onion
- 1 Teaspoon Ground black pepper
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Minced Garlic
- 2 Whole Pork tenderloin1½ To 3 Pounds Total
- 6 Ounces Michigan Cherry PreservesFor Glaze :
- 1 Tablespoon Pure maple syrup
- 1/2 Tablespoon Distilled Vinegar
- 1/2 Teaspoon Worcestershire sauce
- 1.5 Teaspoons Water
Pork tenderloin has a mild flavor and is, therefore, a versatile cut of meat. Frequently, a potent, delectable marinade, dry rub, stuffing, or sauce is utilized. This stretched muscle weighs between three-quarters of a pound and one and a half pounds and maybe cooked at high or moderate temperatures. When the tenderloin is done, it is generally grilled whole and then cut into medallions.
Smoked Pork Tenderloin
by katbaro @ flickr
Combine the marinade ingredients in a large mixing basin and stir thoroughly.
Pour the marinade over the tenderloins in a resealable plastic bag. Refrigerate for 4 to 12 hours before serving.
Build an indirect cooking fire (wood or a mix of charcoal and wood) by placing the coals on only one side of the grill, leaving the other empty.
Place the tenderloins on the vacant side of the grill and close the lid when the cooker reaches 250°F.
Cook, rotating once, for 1 hour and 15 minutes.
Combine the glaze ingredients in a small mixing dish.
Using a small pastry brush, apply the glaze to the tenderloins. Cook for another 10 to 15 minutes, or until the tenderloins reach a temperature of 155 to 160°F on the inside.
Allow 10 minutes for the tenderloins to rest on a cutting board under tented foil before slicing into medallions and serving.