BYFirst of all- nothing to do with today’s recipe, but you know how we are always raving about our Instant Pots?? I just noticed that it’s one of Amazon’s Deals of the Day for Prime Day today, and this is THE lowest price we’ve ever seen Here’s the link if you want to grab one for yourself. You can read all about it here, and check out some of our favorite pressure cooking recipes, here!
Now, I’m always a sucker for cooking meat with soda. It’s a super classy thing to be a sucker for–I’m pretty sure food snobs around the world are aghast at the idea of marinating a pork tenderloin in Dr. Pepper, and yet I’m pretty sure if they tried it, they would think it’s pretty fantastic.
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.
Grilled Dr. Pepper Pork Tenderloin
Description
Sweet, smoky, flavorful, and moist, this may be your new favorite way to serve pork tenderloin!
Ingredients
1 12-ounce can Dr. Pepper
1/2 cup vegetable oil
1/4 cup soy sauce
4 tablespoons fresh lime juice
5–6 cloves garlic, smashed or roughly chopped
2 green onions, chopped (plus green ends for garnish, if desired)
1 1/2 teaspoons Sriracha sauce
2–3 lb. pork tenderloin
Instructions
Pierce pork tenderloins several times with a fork and place in a Ziploc bag. Set aside.
Whisk together remaining ingredients and pour over the pork. Marinate for at least four hours, not longer than overnight.
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.
Hi! Just wondering why you have limes in the ingredient picture. Are they supposed to be in the recipe?
Lime juice is in the recipe. 🙂
This looks so delicious, my family loves pork tenderloin! Two questions: where did you get that pan? Love it. Second, they don’t sell Dr Pepper ( I know, I know…) Can I use regular cola instead?
No Dr Pepper in Puerto Rico I mean! 🙂
Coke works just fine! 🙂
This looks incredibly yummy! Any cooking suggestions for those who can’t use and/or don’t have a grill? Grill pan on the stove with a disposable aluminum pan to cover? Roasting? Thanks!
Either!! Roasting is probably my preferred method–425 for 15-20ish minutes, but a grill pan would work! 🙂
Great, thanks!
Thanks for the tip on the good by on an Instant Pot at Amazon Prime Day! I’ve been thinking about getting one, and today was my lucky day at $69!
I noticed the instructions say no longer than 24 hours for the marinade. What happens if you put it in for dinner but forget your husband’s family is going out to dinner and don’t cook it until the next day? Should I try cooking it for dinner tonight? Or will it be ruined? Thanks for all your recipes btw!!!
It’ll be fine. Maybe a little overly flavorful, but totally fine. 🙂
The acids in the soda will eventually saturate the meat and slowly change its texture. It can be a little off putting.
That looks amazing! Does the siracha in the marinade make the pork very spicy? I’m sensitive /wimpy when it comes to spice. Thanks!
No, not spicy at all, I promise! 🙂
I have a nice pork loin in the freezer. Will that work ok for this recipe? Thanks!
Yes! 🙂
Kate,
I made the pork tonight. It was the best tenderloin I have ever made. It was delicious. I made a minor tweek, I added the lime zest too, as my family loves the lime flavor. It will be in my regular dinner rotation.
Thank you SO much for this delicious recipe!
YES!!! I’m so glad you loved it!!
I made this for dinner for company last night. The flavor was incredibly delicious and I received many compliments! Thanks for making me look good! I also made the lemon cake with glaze using the pudding (as opposed to the Jell-O) option. Yay on that one too! You know how much I love you girls!
This was great! My friends loved it. Made it with root beer instead since that is what I had on hand.
Question: In this and other of your recipes, how different is fresh vs bottled lime juice? And fresh garlic vs the minced garlic from Costco? How can you tell when the lazy substitute will work and when to use the fresh? Thanks for such tasty recipes!
I would say pretty much NEVER use bottled lime juice. It’s not the same at all and generally gives a very bitter component. The only substitution we love for fresh lime juice is a product called True Lime, which is granulated fresh lime juice and it’s fantastic. When it comes to garlic, jarred garlic works great in a lot of things. I usually keep both on hand. I especially like jarred garlic for things like salad dressings- anything where the garlic is eaten raw, because the jarred won’t add that strong heat in case you add too much, haha. For other things, fresh is the only way to go. I guess it’s just a preference thing and you figure out by trying!
Hello! I have probably a silly question. Is there a good substitute for Sriracha? I didn’t want to buy a whole bottle for such a small amount but didn’t know if there was a good substitute I could use instead. If I need to bite the bullet and just get the Sriracha I will. 🙂 Thank you for the wonderful recipes! My whole family loves you guys!
I would just use about 1/2 teaspoon of red pepper flakes and 1/2 teaspoon of vinegar. Hope that helps! 🙂
Any thoughts on using this recipe on the smoker? I usually use a temp. of about 225 degrees. Looks like an internal temp of 145 and I’m good to go. Or, I can crank the smoker up to 450 to cook quicker. Thoughts? Thanks!
I think 225 is perfect, that’s what I usually do for tenderloin!
I’m not sure what the problem is but this recipe doesn’t work for us. We’ve tried it twice now and each time it takes over an hour to come to temperature on the grill and gets super charred on the outside. We thought it was the grill we had the first time- we got a new grill and it still hasn’t worked.
That’s really strange—do you think it might be your thermometer?
This sounds really tasty and I will have to give this a try but might use Dr Pepper Cherry Vanilla instead to give it an extra kick.