I said I'd try the Coke pork tenderloin thing and I'm a man of my word. I'm doing it slightly differently, though. I'm marinating the tenderloin in a mixture of Coke and horseradish mustard overnight, right in the crock. I wanted to use up the remnants of the mustard (about 2 tbsp) that I've had in the fridge for too long and this seemed like as good an opportunity as any.

I'll start the slow cooker in the late morning and will report back after I've eaten some. I'll be serving it pulled with generic bbq sauce on potato buns, with asparagus on the side.

Two thumbs up on pork+Coke! Everybody loved it. There was just the slightest hint of mustard flavor.

We left it in the slow cooker for about four hours and went out for the day. When we came back, I stuck a thermometer in the pork at it was readying 170°F . I was worried that it might be overcooked a bit, but I was able to pull it apart easily with a couple forks. Slathered it with a bottle of Kraft hickory smoke bbq sauce (it's all I had) and went at it.

Yum!

I'm curious how you serve pork tenderloin "pulled" since tenderloin is a very lean cut of meat. What I mean is getting shreds of meat using a two fork method.

I would think having the tendorloin sliced would be the better option since it does not have that fat content which is so beneficial to pork shoulder/"but" and why it breaks down into shreds of meat naturally or with little effort.

If its cooked enough, tenderloin will pull appart. It just doesn't need to be cooked to death to be tender.

The overnight Coke and mustard marinade, about 4 hours in the slow cooker were all it took to leave the meat in ideal shredding conditions. Since the tenderloin is basically one long muscle, the flesh is oriented into long strands. I just jabbed one fork into the loin a few inches from the end and then used the other to shred that section. I moved down the entire loin that way. It fell apart nicely.

I served it on buns with homemade cole slaw.

Cool. Glad it worked out nicely for ya.

Not yummy. Just weird. Town House FlipSides Pretzel Crackers. I'm still not sure what I think of them.

I've had those. Edible, but not in a "these are great" way.

Pan fried piece of Salmon, seasoned with salt & pepper, topped with fresh basil leaves and squeeze of lemon, then wrapped in phyllo dough. Baked in a 375 degree oven until the phyllo dough is golden brown and served with a side of fried zucchini topped with a chiffonade of mint.

I am not a big fan of Salmon in general but this is very, very good. Basil complements salmon so well...

You know what else compliments salmon really well? A rub of sugar, salt, and chipotle chili powder. I haven't done that for a while, but I remember it being very tasty.