Ease of preparation rating: Easy
Yield: 5-6 servings
INGREDIENTS:
2 large pork tenderloins, silver skin removed
Olive oil, for drizzling and grill
Salt and ground black pepper
Cherry Cola Sauce
½ cup (120 ml) cherry cola
1 cup (240 ml) ketchup
3 tablespoons (45 ml) Worcestershire sauce
1 ½ tablespoons (22.5 ml) brown sugar
1 tablespoon (15 ml) molasses
Zest of ½ lemon
Zest of ½ orange
1 tablespoon (15 ml) ginger powder
2 tablespoons (30 ml) garlic powder
1 white onion, grated (juice included)
Salt and ground black pepper
To serve
Fresh sage leaves
METHOD:
Preheat grill to medium heat 350-375 F (175-190 C)
Combine cherry cola, ketchup, Worcestershire sauce, brown sugar, molasses, lemon zest, orange zest, ginger powder, garlic powder, onion, salt, and ground black pepper in a medium bowl. Divide sauce by pouring ½ into a small bowl for basting and other half into small saucepan. Place saucepan on burner and heat in a low simmer for 10-15 minutes to let it reduce and thicken. This will be used as a drizzle for serving.
Wipe the tenderloin dry with paper towel, drizzle with olive oil and season with salt and pepper.
Brush grill with oil.
Grill pork for 10-15 minutes or until the internal temperature reaches 160 F (71 C), turning periodically.
For the final 5 minutes baste with uncooked Cherry Cola Sauce.
Remove pork and tent with foil. Leave to rest for 10 minutes before serving.
Slice and serve drizzled with the reduced Cherry Cola Sauce.
Garnished with fresh sage leaves.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
