Creole Mustard Marinated Pork Tenderloin

• 2 pork tenderloins (2 1/2 pounds total), trimmed
• 1/2 cup olive oil
• 2 tablespoons brown sugar
• 2 tablespoons Creole or coarse-grained mustard (see Notes)
• 1/4 cup pure maple syrup
• 2 tablespoons less sodium soy sauce
• 1/3 cup hoisin sauce
• 4 large garlic cloves, minced or pressed
• 1/2 cup orange juice
• 1/2 cup cola

1. Place the tenderloins in a large sealable plastic bag.
2. To make the marinade, whisk together all of the ingredients in a large bowl and pour over the tenderloins in the plastic bag.
3. Marinate 4 to 8 hours in the refrigerator.
4. For the meat, grill the pork approximately 15 to 25 minutes or until the temperature reaches 150F in the center with a meat thermometer.
5. Let the meat rest, uncovered, 10 minutes before slicing.
6. Serve this with the Red Wine Cherry Sauce if you would like a sauce to accompany the meat.
7. Variation: A 4-pound pork roast may be substituted (marinade is plenty) and cooked in the oven at 350F with a thermometer inserted.
8. The internal temperature should be approximately 155F.
9. Let it rest 10 minutes so the juices disperse.
10. Pork chops or grilled steaks taste wonderful after marinating in this mixture as well.

pork, olive oil, brown sugar, notes, maple syrup, soy sauce, hoisin sauce, garlic, orange juice, cola

Taken from www.cookstr.com/recipes/creole-mustard-marinated-pork-tenderloin (may not work)