Dr Pepper Tenderloin

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Dr Pepper Tenderloin
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 pounds beef fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch
  • 1 liter Dr Pepper
  • 1/2 cup soy sauce
  • Juice of 3 lemons (about 3/4 cup)
  • 1 tablespoon black peppercorns
  • 1 tablespoon coarse salt
  • 3 cloves garlic, crushed


Place the beef in a deep container for marinating. Add 2 cups Dr. Pepper and the remaining ingredients and mix well. Add more Dr. Pepper to cover. Seal and refrigerate for at least 5 hours or overnight.

Preheat an outdoor grill to medium. Place the tenderloin on the grill, reserving the marinade, and cover the grill (or heat a grill pan over medium heat, add the tenderloin and cover loosely with foil). Cook, turning occasionally, until the meat registers 130 degrees . on a meat thermometer for medium-rare, about 45 minutes. Transfer to a board to rest for 15 minutes.

Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat and simmer until slightly reduced, 5 minutes. Slice the beef and drizzle with the Dr. Pepper sauce.