1 pound pork tenderloin
6 ounces black cherry soda
1/3 cup packed brown sugar
1/4 cup soy sauce
1/3 cup plum jam
Combine soy sauce, brown sugar and jam in saucepan over low heat; cook until well combined. Set aside 1/4 cup of mixture to use as a baste to thicken add more jam place remaining sauce in a zippered plastic bag with the soda and pork tenderloin. Marinade in the refrigerator for at least 4 hours or overnight. Prepare grill for medium heat. Oil grate, and place tenderloin on grill . Cook for 15 to 20 minutes, until caramelized, basting with the reserved sauce. Let meat rest for 5 minutes and then slice into 1/4 inch thick medallions and serve.
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