Cook The Book: Grady Spears'S Dr Pepper Tenderloin
- Beef Tenderloin
- 1 liter Dr Pepper (not diet!)
- 1/2 cup soy sauce
- Juice of 3 lemons
- 1 tablespoon peppercorns
- 1 tablespoon coarse salt
- 3 garlic cloves, crushed
- Place the whole tenderloin in the container you will marinate it in. Add a little Dr Pepper and the soy sauce, lemon juice, peppercorns, salt, and garlic; mix well. Add more Dr Pepper to cover. Seal the container; place it in the refrigerator for at least 5 hours or overnight.
- Place the marinated tenderloin under a hot broiler or over hot coals on a grill; cook it, turning to brown all sides. It will be rare when it registers 130u0b0F on a meat thermometer, medium-rare at around 135u0b0F, and medium at 140u0b0F. Allow to rest for 15 minutes before carving into serving slices. Serve immediately.
tenderloin, liter, soy sauce, lemons, peppercorns, coarse salt, garlic
Taken from www.seriouseats.com/recipes/2007/05/grady-spears-dr-pepper-marinated-tenderloin.html (may not work)