The pork tenderloin has a very mild flavor and because of this, it is a very versatile meat. It is often prepared with a strong, flavorful marinade, dry rub, stuffing, or sauce. This elongated muscle usually weighs between three quarters of a pound and one and a half pounds and can be cooked at either hot or low temperatures. The tenderloin is typically barbecued whole and, when done, cross-cut and served as medallions. Smoked Pork Tenderloin with Michigan Cherry Glaze begins with a bath in a rich marinade highlighted by cherry cola. Soy and brown sugar provide the depth of flavor, and the cherry cola adds a fruity punch while the acidity of it works to tenderize the meat. The earthy flavor of the smoked pork tenderloin is finished with a sweet glaze made from Michigan cherry preserves. This recipe was created in 2007 for an ESPN/Kingsford game day matchup when this tenderloin was pitted against Joe Theismann’s Luck o’ the Irish Lamb Chops. It was Michigan against Notre Dame on the field and grill. Here’s the winning recipe.

　　

Ingredients

serves 6 to 8

　　

Marinade

1/4 cup soy sauce

　　1/4 cup dark brown sugar

　　1/4 cup cherry cola

　　3 tablespoons olive oil

　　1 teaspoon minced onion

　　1 teaspoon ground black pepper

　　1/2 teaspoon salt

　　1/2 teaspoon minced garlic

　　2 whole pork tenderloins (1 1/2 to 3 pounds total)

　　

Glaze

6 ounces Michigan cherry preserves

　　1 tablespoon pure maple syrup

　　1/2 tablespoon distilled vinegar

　　1/2 teaspoon Worcestershire sauce

　　1 1/2 teaspoon water

　　

Step 1

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.

　　

Step 2

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.

　　

Step 3

Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for anadditional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155 to 160°F. Let the tenderloins rest under tented foil for 10 minutes on a cutting board, slice into medallions, and serve.

　　

Cooking Method

Step 4

Indirect heat

　　

Suggested Wood

Step 5

Hickory, Cherry, Oak

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.