COCA-COLA SMOKED BEEF TENDERLOIN

This is a showstopper, as delicate as it is flavorful. So be careful not to overcook it.

You’ll need thermometer for monitoring the meat.

Soak your oak wood chips for 30 minutes before you use them.

Make ahead: The meat needs to marinate in the refrigerator for at least 4 hours, and up to overnight.

One 2 3/4- to 3-pound beef

tenderloin roast

2 cups beef broth,

preferably low-sodium 1/2 cup distilled white

vinegar

1 cup packed dark brown

sugar

12 ounces plain Coca-Cola (do not use Diet Coke or Coke Zero)

Use paper towels to pat the meat dry all over. Stir together the broth, vinegar, brown sugar and Coke in an aluminum/smoker-friendly pan that is deep enough for the meat to be submerged (or you can use a gallonsize resealable zip-top bag). Add the tenderloin and turn to coat. Cover and refrigerate for at least 4 hours, and up to overnight. (If your pan does not allow for total submersion, turn the roast every hour.)

When you are ready to cook, prepare your smoker or grill (for indirect heat). Preheat to 275 degrees. (About 10 minutes before you begin to cook on your grill, drain the chips and place them on the coals.)

Discard the marinade, clean the pan and return the meat to it. Place in your grill or smoker and close the lid. Cook for about 1 1/2 hours, or until the internal temperature of the meat registers 155 degrees (medium-rare) on an instant-read thermometer. Transfer the tenderloin to a cutting board to rest for 10 minutes before cutting into 1/2-inch slices for serving. Makes 6 servings.

Per serving (with low sodium beef broth): 460 calories, 46 g protein, 40 g carbohydrates, 14 g fat, 5 g saturated fat, 125 mg cholesterol, 250 mg sodium, 0 g dietary fiber, 39 g sugar

(Adapted from “BBQ&A With Myron Mixon: Everything You Ever Wanted to Know About Barbecue,” with Kelly Alexander. Abrams, 2019.)

STACY ZARIN GOLDBERG/ THE WASHINGTON POST Coca-Cola Smoked Beef Tenderloin.