Ingredients
- 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
Directions
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.
Featured image:
Smoked Pork Tenderloin
by katbaro @ flickr
Steps
1 Done | Combine the marinade ingredients in a large mixing basin and stir thoroughly. |
2 Done | Pour the marinade over the tenderloins in a resealable plastic bag. Refrigerate for 4 to 12 hours before serving. |
3 Done | 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. |
4 Done | Place the tenderloins on the vacant side of the grill and close the lid when the cooker reaches 250°F. |
5 Done | Cook, rotating once, for 1 hour and 15 minutes. |
6 Done | Combine the glaze ingredients in a small mixing dish. |
7 Done | 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. |
8 Done | Allow 10 minutes for the tenderloins to rest on a cutting board under tented foil before slicing into medallions and serving. |
