Sunday, August 23, 2009

Cherry-Chipotle Dr. Pepper Pork

This was spicy and sweet, just right. Oh my it was good, and I believe it would be excellent on ham.

Marinate
4 C of Dr. Pepper (do not use diet)
1/2 C of Kosher Salt
When you mix these together, they will fizz so give your self plenty of room in the bowl. Add your Pork Tenderloin 3-4lbs. Let set and be happy in the fridge for 2-4hrs.

Remove and let it come to room temp. whiles you fire up the grill. Your going to sear it for 8-12 min. on each side, then move to aluminum pan over indirect heat. Add glaze to pan and turn every 10-15m. until pork is done (145-150 deg).

Glaze:
1-9oz jar of Tart Cherry Preserves
1/2 C of Dr. P
1/2 C of Water
2 T of Chopped Canned Chipotle in Adobo
4 t of Dijon mustard

I got this great recipe out of a book a borrowed from my dad.. Weber's Way to Grill, by Jamie Purviance. Its a great book, and I am going to have to buy my own copy. The grilling recipes are creative and full of flavor. I have had several recipes out of the book, he gives great instruction, and step-by-step photos when needed.

I also made Black Beans to accompany dinner and this is my own creation...

1-Can of Black Beans (rinsed)
1-Can of Refried Black Beans
1/2 C of Dr. Pepper
Mixed Together
Spread in a 9x9 Pan
Topped with crumbled queso fresco and cilantro and cooked until warm and cheese is melted in a 400 F deg oven. These beans were great with the pork.