Pork Tenderloin with Cola Sauce Recipe

(Recipe adapted from WashingtonPost.com)

2 lbs pork tenderloin

2 tablespoons unsalted butter

24 ounces of Cola or two 12-ounce cans

Salt and pepper to taste

Cut the tenderloin into 1/2 to 3/4 inch rounds. Add the butter and olive oil into a heavy skillet over a medium heat and cook until the combination starts to sizzle. Place the pork medallions into the pan. The medallions should cook 4 to 5 minutes on each side until the sides are browned. Remove the pork from the pan, place on a plate and cover with aluminum foil to keep warm. Add the cola to the juices in the skillet and stir hard to combine the cola, juices and brown bits in the pan. Bring the combination to a boil and boil for about 20 minutes until you have reduced the liquids to about 1/2 cup. Add any juices from your holding plate to the pan and stir. Remove the skillet from the heat, add the pork slices, turn repeated until the meat is coated with sauce and serve.

Barbequing Pork Tenderloin Recipe

Pork tenderloin is easy to barbeque. You can barbeque tenderloins as is or cut them into medallions for single servings. If you prefer, you can prepare your coals by pushing them to the side and place your pork tenderloin over the area next to your coals to barbeque your tenderloin indirectly until the pork reaches your desired temperature. You can simply add salt and pepper to taste and serve.