Variations of this recipe have been floating around for as long as I can remember (7Up, anyone??) and it’s of my favorite ways to prepare one of my favorite cuts of meat. If you’ve had a hard time getting into pork tenderloin, here are a few reasons why you should, there are so many reasons why you should. Just like it’s name, when it’s cooked correctly, it’s incredibly moist (sorry, Sara) and tender. It’s fancy enough for guests, but it cooks quickly and easily enough for a weeknight. It’s super lean, so if you’re watching your calories, pork tenderloin is a must-have. Plus, it’s just flat-out delicious.
To make this, you’ll need a can of Dr. Pepper (caffeine free is fine, but you’re going to want the sugar–it will help create a flavorful, crispy crust), soy sauce, vegetable or olive oil, Sriracha sauce, garlic, and green onions.
Rinse and pat dry 2 pork tenderloins (1 package).
Pierce pork tenderloins several times with a fork and place in a Ziploc bag. Set aside. Whisk together remaining ingredients
and add Dr. Pepper.
and pour over the pork.
Marinate for at least four hours, not longer than 24 hours. When ready to cook, preheat grill over medium high heat. Set one side of the grill to high and the other to low. Lightly oil grates. Place the tenderloins on the side set to medium-low and cook for 7 minutes. Flip and cook for 6 minutes. Leave the lid closed, turn off heat, and allow to stand for 5 more minutes (an internal temperature should read at least 145 degrees F.) Slice into 1/2″ slices and serve with veggies and rice if desired.
