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Saturday, September 7, 2013

Marinated Pork Tenderloin by Amy

1 cup Coca-Cola
1/4 cup beef broth
2 tablespoons cider vinegar
1 tablespoon honey mustard
2 small Granny Smith apples, chopped
4-6 green onions, finely chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Salt and black pepper
1 to 1 1/2 pounds whole pork tenderloin

Assembly Day:
1.  Combine Coca-Cola, beef broth, vinegar and mustard in large bowl and mix well.  Add apples, onions, garlic, cinnamon, ginger, salt and pepper to Coke mixture and mix well.
2.  Place pork tenderloin in large plastic ziploc bag.  Pour Coke mixture over pork, turning to coat.  Seal bag and marinade in freezer (or in refrigerator for 3 hours if you want to cook it on the assembly day).

Cooking Day:
1.  Thaw completely.
2.  Preheat oven to 350 degrees  Remove pork from marinade, discard marinade.  Place pork in roasting pan.  Cook pork about 25-30 minutes, or until internal temperature reaches 165 degrees.
3.  Remove pork from oven and transfer to cutting board.  Let stand 10 to 15 minutes before carving.  Serve with applesauce and your favor side dish.


  1. Delicious! So good, the flavor was amazing. Good quantity. Kids liked the meat also.

  2. I learned a lot from cooking this! You said to discard the marinade before baking. I thought I would just keep it and pour it over the rice I made with it. I poured it over the meat and baked as directed. It burned all over the bottom of the roaster pan. It took me weeks of soaking and scrubbing and it is still not all off of my pan. Lesson learned! It took about 1 1/2 hours for our roast to cook to 170. Parts of it were dried out at that point, and parts were fine. I'm not sure if it was my thermometer or if I just have bad luck cooking roasts in the oven. I may slow cook it next time. Sure smelled good while it was cooking!