Ingredients
1 pork tenderloin (1 pound)1 cup cola3 tablespoons brown sugar2 tablespoons olive oil2 teaspoons garlic powder2 teaspoons paprika1 teaspoon salt1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon pepperSAUCE:1/2 cup peach preserves1/2 cup ketchup1 tablespoon brown sugar1 tablespoon cider vinegar1/2 teaspoon chili powder1/8 teaspoon pepperDash ground mustard
Preparation
Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork.
Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes.
Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce.
