Dr Pepper Tenderloin

Dr Pepper Tenderloin

You have to try this pork tenderloin with Dr Pepper barbecue sauce. It is surprisingly delicious and you will find yourself craving leftovers at 10, 2 and 4. Leftover barbecue sauce is great for pulled pork sandwiches, chicken, shrimp, hot dogs, barbecue pizza, burgers or baked beans.

For the sauce:

• 4 tablespoons butter
• 1 large yellow onion, chopped
• 4 cloves garlic, chopped
• 1 cup ketchup
• 3 tablespoons tomato paste
• One 12 ounce can Dr Pepper soda (about 1 3/4 cups)
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 2 teaspoons ground chili powder
• 1 teaspoon white pepper
• 1 teaspoon salt

For the tenderloins:

• 2 pork tenderloins (1 1/3 pounds each)
• Olive oil
• Salt
• Black pepper (cracked pepper is best) or your favorite barbecue rub

In a heavy saucepan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent, about 10 minutes. Add the remaining sauce ingredients and simmer for about 15 minutes.

Continue cooking until the sauce begins to thicken, about another 20 to 30 minutes. Taste and adjust seasonings with salt and pepper.

Let the sauce cool for about 10 minutes, or until it is warm but no longer hot. Using a blender, purée the sauce. Let cool and, if not using immediately, pour into a clean glass jar. The sauce can be made in advance and refrigerated for 2 weeks.

To grill the pork, heat the grill to medium. Wrap the tenderloins in paper towels to remove any surface moisture. This will help you to get great grill marks. Brush the dry meat with olive oil, then season with salt and pepper. Place the meat directly over the heat to sear. Grill for 2 to 3 minutes, turning once or twice, or until you get good grill marks.

Switch to medium indirect heat and move the meat to the center of the cooking grate and cook for 30 to 35 minutes total, turning once during cooking and brushing with the barbecue sauce every 5 to 7 minutes until the tenderloins are done and the sauce has created a glaze. If you have a meat thermometer, make sure the tenderloins read 145 degrees F at the thickest part.

Remove the tenderloins from the grill, allow them to rest for 5 to 10 minutes, then slice against the grain. Start to finish: 1 1/2 hours. 

Serves 6