Dr. Pepper Tenderloin

Here is another interesting recipe that I found. It came from Rachael Ray’s website. Here’s the link. Anyway, I tried it this past weekend because I love Dr. Pepper, but I must have used the wrong meat because I didn’t taste the marinade. I guess I will have to try again.

Dr Pepper Tenderloin
By: Robb Walsh

Dr Pepper was invented in Waco, Texas, in 1885 and it makes a great marinade.

Makes 4 Servings
PrepTime: 10 min + marinating
Cook: 45 minutes

Ingredients:
2 pounds beef fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch
1 liter Dr Pepper
½ cup soy sauce
Juice of 3 lemons (about 3/4 cup)
1 tablespoon black peppercorns
1 tablespoon coarse salt
3 cloves garlic, crushed

Don't substitute Diet Dr Pepper; you need the sugar to carmelize.

Directions:
Place the beef in a deep container for marinating. Add 2 cups Dr Pepper and the remaining ingredients and mix well. Add more Dr Pepper to cover. Seal and refrigerate for at least 5 hours or overnight.

Preheat an outdoor grill to medium. Place the tenderloin on the grill, reserving the marinade, and cover the grill (or heat a grill pan over medium heat, add the tenderloin and cover loosely with foil). Cook, turning occasionally, until the meat registers 130° on a meat thermometer for medium-rare, about 45 minutes. Transfer to a board to rest for 15 minutes.

Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat and simmer until slightly reduced, 5 minutes. Slice the beef and drizzle with the Dr Pepper sauce.