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Recipe Recipe of the Week - Cherry/Cola Pork Tenderloin

I'm finally making it tomorrow.
 
That glaze is Wow!! My Son wants to try it with Root Beer next time so I guess we will. Shocked he didn't say Mt. Dew Lol
 
This is a keeper, for sure.

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That looks perfectly done!
 
Having this for dinner tonight. Has become a family favorite. Been hard smelling it cook all day & can't wait to dig in Lol
 
Has anyone done this and taken it to a lower temp than 155°? That seems too high for pork tenderloin since you really only need to get it to 145° internal and it's safe to eat. That extra 10 degrees may dry it out slightly.

It is forgiving in that it is still a tenderloin and does stay tender longer than a loin, which is why I was wondering.
 
SVonhof said:
Has anyone done this and taken it to a lower temp than 155°? That seems too high for pork tenderloin since you really only need to get it to 145° internal and it's safe to eat. That extra 10 degrees may dry it out slightly.

It is forgiving in that it is still a tenderloin and does stay tender longer than a loin, which is why I was wondering.
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It is definitely not dry.
 
SVonhof said:
Has anyone done this and taken it to a lower temp than 155°? That seems too high for pork tenderloin since you really only need to get it to 145° internal and it's safe to eat. That extra 10 degrees may dry it out slightly.

It is forgiving in that it is still a tenderloin and does stay tender longer than a loin, which is why I was wondering.
Click to expand...

We have never had an issue with it being dry, but I alway say to make recipes your own, so cook it to your liking for sure.
 
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