Smoked Pork Tenderloin with Michigan Cherry Glaze

• 1/4 cup soy sauce
• 1/4 cup dark brown sugar
• 1/4 cup cherry cola
• 3 tablespoons olive oil
• 1 teaspoon minced onion
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 2 whole pork tenderloins (1 1/2 to 3 pounds total)
• 6 ounces Michigan cherry preserves
• 1 tablespoon pure maple syrup
• 1/2 tablespoon distilled vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoon water

1. In a large bowl, combine the marinade ingredients and mix well.
2. Place the tenderloins in a resealable plastic bag and pour in the marinade.
3. Refrigerate for 4 to 12 hours.
4. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
5. When the cooker reaches 250F, place the tenderloins on the void side of the grill and close the lid.
6. Cook for 1 hour and 15 minutes, turning once.
7. Combine the glaze ingredients in a small bowl.
8. Use a small pastry brush to paint the tenderloins with the glaze.
9. Cook for anadditional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155 to 160F.
10. Let the tenderloins rest under tented foil for 10 minutes on a cutting board, slice into medallions, and serve.
11. Indirect heat
12. Hickory, Cherry, Oak

soy sauce, dark brown sugar, cherry cola, olive oil, onion, ground black pepper, salt, garlic, pork, cherry preserves, maple syrup, distilled vinegar, worcestershire sauce, water

Taken from www.epicurious.com/recipes/food/views/smoked-pork-tenderloin-with-michigan-cherry-glaze-377266 (may not work)