Grilled Dr. Pepper Pork Tenderloin

Grilled Dr. Pepper Pork Tenderloin

I need: 12 gallon bags

Lable: (12) Thaw tenderloin. Pierce the tenderloins several times with a fork. Add tenderloin to bag with marinade and add the can of Dr. Pepper. Marinate for at least 4 hours, but no longer than 24 hours. Preheat grill over medium heat. Set one side of the grill to high, and the other to medium-low. Oil the grates, set the tenderloins on the med-low side. Cook for 7 minutes, flip and cook for another 6 minutes. Leave the lid closed and turn off the heat. Allow to stand for 5 more minutes (internal temp needs to be 145) Slice into 1/2" slices and serve with rice (not included) and veggies (not included). You can also roast it at 425 for 15-20 minutes.

Ingredients

1. 1 12-ounce can Dr. Pepper
2. 1/2 cup vegetable oil
3. 1/4 cup soy sauce
4. 4 tablespoons fresh lime juice
5. 5-6 cloves garlic, smashed or roughly chopped
6. 2 green onions, chopped (plus green ends for garnish, if desired)
7. 1 1/2 teaspoons Sriracha sauce
8. 2-3 lb. pork tenderloin

Instructions

1. Pierce pork tenderloins several times with a fork and place in a Ziploc bag. Set aside.
2. Whisk together remaining ingredients and pour over the pork. Marinate for at least four hours, not longer than overnight.
3. 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.