Everyone has a “go-to” recipe. I discovered this gem inside one of Jamie Purviance’s Weber cookbooks and tweaked it slightly to suit my tastes. The changes I made are: swapping out pork loin for pork tenderloin, shortening the brine time and more than doubling the chipotle and adobo sauce content in the sauce.
I’ll give you the ingredients below, but I’ll leave the techniques and step-by-steps for Mr. Purviance. He writes some of my favorite grilling cookbooks and has accompanied me through my outdoor cooking journey for the last 12 years.
with collard greens & black-eyed peas
Pork & Brine
- 2 pork tenderloins (trimmed of excess fat and silver skin removed)
- 4 cups Dr. Pepper
- 1/2 cup kosher salt
Glaze
- 1 jar morello cherry preserves (9 oz.)
- 1/2 cup Dr. Pepper
- 1/2 cup water
- 1 small can chipotles in adobo
- 1 heaping tablespoon dijon mustard
Santé,
John