My go-to recipe for a nice, creamy meal is this semolina porridge. Since I was a child, I have always enjoyed eating porridge made with semolina. Wish you a good time!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup soy sauce
- ⅓ cup packed brown sugar
- ⅓ cup plum jam
- ¾ cup black cherry soda
- 1 (1 pound) pork tenderloin
Instructions
- In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
- Preheat grill for medium heat.
- Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
- Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 2 g |
| Sodium | 1919 mg |
| Sugars | 72 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
As my kids said… it’s a keeper! I marinated the tenderloins over night and the flavor had definitely reached the middle of the meat. Also had nice carmelization.
Love, love , love this. I use organic morello cherry preserve and black cherry soda when I make it
Made this for company last night, with a couple of changes. Used only 1/4 cup of brown sugar, Cola and 1/2 cup Cherry preserves for marinade for 4 hrs. Made a sauce from fresh bing cherries in season now, plus 1/2 cup good Merlot, with 1/3 cup cold water, 1tblsp corn starch slurry. Reduced this mixture by 1/2 and served hot over the pork medallions. Rave reviews! The pork was tender and juicy with a lovely flavor. Served with a multigrain mix side dish and grilled asparagus. The asparagus and the pork were done on the grill at the same time. My guests kept telling me how good it was! Looking forward to having this again.
I have been making this recipe for many years, it’s my go to easy entertaining recipe! Because of where I lived for many years I could not get the black cherry soda or the plum jam often so I used mostly 7up and whatever jam/jelly was available – mango, mixed berry, orange marmalade……they all worked! Also made extra marinate and kept half of it for basting and saucing – topped it all with chopped scallions and peanut sesame pasta. Always a hit – YUM!
I made this recipe as written. It was easy and everyone liked it, including my picky children. Will make again.
I thought this would be another Plain Jane recipe. What a mistake. This was a real hit. I couldn’t find any Black Cherry soda so I used regular Coke and everyone loved it.
Sauce good as is, but needs a few minor changes to boost the flavor so it’s stickier and acts like a nice glaze and has less soda flavor. On the next try, I added salt, pepper, onion and garlic powder, reduced soda to 1/2 c. & used 1/2 c. raspberry jam and a few tablespoons of raspberry vinegar. Mix to the consistency you want….less runny more jam, more runny more vinegar. I also marinated a center cut pork roast in this and grilled it, swabbing the meat as it grilled. Awesome!
This is awesome! Great with Zucchini Cornbread Casserole too.
Loved this marinade! Super simple, few ingredients and delicious flavor. I used Dr. Pepper for the soda and pork chops. Perfect for summer dining.
Really, really delicious! Followed the recipe exactly only adding a little garlic to the marinade. I did use a black cherry soda. While it is sweet, it certainly wasn’t overpowering (actually not as sweet as I had expected). Crust turned out beautifully and the pork was cooked to perfection. This is a keeper recipe for us for sure!
Loved it! However, since I couldn’t find plum jam, I used apricot. Used Coke instead of black cherry soda. May try fig preserve next time.
Great recipe… my husband often complains I pick dishes that are too bland, but not this one! Got a “yum” from both of us and I followed the recipe exactly.
This was very good will make it again.
Rave reviews on this one. I could not find plum jam so I ended up using black cherry jam. Otherwise kept as written. Thanks
This is delicious. Have made it several times, always turns out moist and tender. Crust is just right!
This was great! My whole family said it was the best BBQ we have had. I was having 15 people so I increased the recipe. You do not need that much marinade. I am making it again this week for 14 people and will only double the recipe.
I should have reviewed this years ago. It has become my number 1 way to cook pork tenderloin. My fussy son in law’s only complaint was that I didn’t make more. It develops the best crust without being too sweet.
I used Diet Rite Black Cherry (splenda) and this was very tasty.
My wife & I would rate this above excellent, and I made it as origionally written, except marinated 24 hours. We served it with Crispy coated Cajun fries. Have not had a better meal, since I don’t know when ! Thank You SunnyBC !!!
Very flavorful and tender. I was a little disappointed that I didn’t taste the sweetness more, but it was very, very good. I’m sure I’ll have requests to make this again!
This is a wonderful Pork Tenderloin. I have also used the sauce for meatballs.