- 2 pork tenderloins (2½ pounds total), trimmed
- ½ cup olive oil
- 2 tablespoons brown sugar
- 2 tablespoons Creole or coarse-grained mustard
- ¼ cup pure maple syrup
- 2 tablespoons less sodium soy sauce
- 1/3 cup hoisin sauce
- 4 large garlic cloves, minced or pressed
- ½ cup orange juice
- ½ cup cola
- Place the tenderloins in a large sealable plastic bag. To make the marinade, whisk together all of the ingredients in a large bowl and pour over the tenderloins in the plastic bag. Marinate 4 to 8 hours in the refrigerator.
- For the meat, grill the pork approximately 15 to 25 minutes or until the temperature reaches 150°F in the center with a meat thermometer. Let the meat rest, uncovered, 10 minutes before slicing.
- Serve this with the Red Wine Cherry Sauce if you would like a sauce to accompany the meat.
- Variation: A 4-pound pork roast may be substituted (marinade is plenty) and cooked in the oven at 350°F with a thermometer inserted. The internal temperature should be approximately 155°F. Let it rest 10 minutes so the juices disperse. Pork chops or grilled steaks taste wonderful after marinating in this mixture as well.