Dinner Details

Medium Prep time: 45-55 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 425°F.
2.Pour glaze into small sauce pan and add desired amount of hot sauce. Bring to boil on high heat, reduce heat to med. and simmer while whisking occasionally for 5-10 min. until thick and syrupy. Mixture will slightly thicken when cooled. If too thick, stir in 1 to 2 Tbsp. hot water.
3.Spray foil-lined rimmed 8x8 baking dish with nonstick cooking spray. Remove pork tenderloin from package and place in baking dish. Shape the foil into an open boat-like structure around the pork tenderloin to help contain the sauce.
4.Baste pork tenderloin with half of the cola and lime sauce and bake for 25-30 min.
5.Remove from oven and pour remaining glaze on top of the tenderloin. Bake for additional 10 min. (internal temp. 145°F). Tenderloin can be safely served lightly pink in the center.
6.Let rest 5 min. before slicing into 1/2 inch slices. Serve drizzled with sauce.

Medium Crock-Pot Instructions

Thaw in refrigerator.
1.Remove tenderloin from package and place in the crockpot.
2.Pour glaze into small sauce pan and add desired amount of hot sauce. Bring to boil on high heat, reduce heat to med. and simmer while whisking occasionally for 5-10 min. until thick and syrupy. If too thick, stir in 1 to 2 Tbsp. hot water.
3.Pour on top of the tenderloin.
4.Cook on high for 2-3 hrs. or low for 4-6 hrs. (internal temp. 145°F). Let pork rest for 5 min. before slicing into 1/2 inch thick pieces.
5.Drizzle sauce over sliced tenderloin and serve.

Large Prep time: 45-55 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 425°F.
2.Pour glaze into small sauce pan and add desired amount of hot sauce. Bring to boil on high heat, reduce heat to med. and simmer while whisking occasionally for 5-10 min. until thick and syrupy. Mixture will slightly thicken when cooled. If too thick, stir in 1 to 2 Tbsp. hot water.
3.Spray foil-lined rimmed 9x13 baking dish with nonstick cooking spray. Remove pork tenderloins from package and place in baking dish. Shape the foil into an open boat-like structure around the pork tenderloins to help contain the sauce.
4.Baste pork tenderloins with half of the cola and lime sauce and bake for 25-30 min.
5.Remove from oven and pour remaining glaze on top of the tenderloins. Bake for additional 10 min. (internal temp. 145°F). Tenderloins can be safely served lightly pink in the center.
6.Let rest 5 min. before slicing into 1/2 inch slices. Serve drizzled with sauce.

Large Crock-Pot Instructions

Thaw in refrigerator.
1.Remove tenderloins from package and place in the crockpot.
2.Pour glaze into small sauce pan and add desired amount of hot sauce. Bring to boil on high heat, reduce heat to med. and simmer while whisking occasionally for 5-10 min. until thick and syrupy. If too thick, stir in 1 to 2 Tbsp. hot water.
3.Pour on top of the tenderloins.
4.Cook on high for 2-3 hrs. or low for 4-6 hrs. (internal temp. 145°F). Let pork rest for 5 min. before slicing into 1/2 inch thick pieces.
5.Drizzle sauce over sliced tenderloins and serve.

Serving Suggestion

Dream Dinners Roasted Heirloom Potatoes