Cooking for 6 people
Ingredients
- 2 1 ½–3 lb total
whole pork tenderloins
- tsp.
minced garlic
- tsp.
salt
- cup
cherry cola
- cup
dark brown sugar
- cup
soy sauce
- 1 tsp.
ground black pepper
- 1 tsp.
minced onion
- 3 tbsp.
olive oil
- tbsp.
distilled vinegar
- 1 tsp.
Worcestershire sauce
- 1 tsp.
water
- 1 tbsp.
pure maple syrup
- 6 oz.
Michigan cherry preserves
1Food Prep
In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
In a small bowl, combine the glaze ingredients, mix well, and set aside.
2Grill Prep
Fuel: We recommend Kingsford® Charcoal with Applewood for a sweet and fruity wood flavor.
Method: Two-Zone Method
Temp: 250°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the tenderloins onto the indirect, cooler side of the grate, and close the lid.
Cook for approximately 1 hour and 15 minutes, turning once.
Next, use a small pastry brush to apply the glaze to the tenderloins, and cook for an additional 10–15 minutes, or until the tenderloins reach an internal temperature of 145°F on a digital meat thermometer.
Place the tenderloins on a cutting board to rest for 10 minutes under aluminum foil.
Slice into medallions and serve.
Recipe created by Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
