Black Cherry BBQ Pork Tenderloin Recipe

Prepare the Brine

In a large pot, combine water, kosher salt, brown sugar, black peppercorns, crushed garlic cloves, and fresh thyme. Stir until salt and sugar are dissolved.

Brine the Pork

Place the pork tenderloin in the brine, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

Make the Black Cherry Glaze

In a small saucepan, combine black cherry preserves, apple cider vinegar, soy sauce, Worcestershire sauce, ground cinnamon, and black pepper. Heat over medium heat until the mixture simmers, stirring occasionally. Remove from heat and set aside.

Smoke the Pork

Preheat your smoker to 225°F (107°C). Remove the pork from the brine, rinse with cold water, and pat dry. Place the pork in the smoker and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).

Grill the Pork

Preheat your grill to medium-high heat. Brush the smoked pork tenderloin with the black cherry glaze, then grill for 5-7 minutes per side, basting with more glaze, until caramelized and heated through.

Cook the Potatoes

In a large pot, cover the quartered russet potatoes with cold water and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, shredded white cheddar cheese, salt, and black pepper. Mash until smooth and creamy.

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.

Roast the Vegetables

Roast the asparagus in the preheated oven for about 12-15 minutes, or until tender and slightly caramelized.

Plate the Dish

Slice the grilled pork tenderloin and serve it alongside the white cheddar mashed potatoes and roasted asparagus. Drizzle any remaining black cherry glaze over the pork for extra flavor.