Dr. Pepper Pork-and a winner

May 20, 2011

Is it just me, or does everyone who hears the words, “cooking with soda pop,” immediately think of the South?

The old 7-up cake–so good and so wrong at the same time.  Coca-cola barbecue sauce.  Mr. Pibb-basted pot roast.  Southern delicacies, all.

Me? I’d never think to cook with soda pop.  Maybe I’m scarred by all that hot Dr. Pepper I drank at North Dakota hockey games; the idea of adding soda to my food just seems wrong. Plus, soda is laced with high-fructose corn syrup, and aren’t we Americans fat enough? Do we really need to inject HFC into our food?

But also, because I’m some kind of weirdo masochist, whenever I see a recipe that just seems kinda wrong, I have to try it.  My interest was doubly piqued this time because my husband loathes–absolutely loathes–Dr. Pepper.  Remember those charming commercials where the cute guy in suspenders dances around, urging us to “Be a Pepper/drink Dr. Pepper?”  My husband wasn’t even tempted after watching those little slices of entertainment.  Okay, I’ll amend that statement. He was tempted once. And then immediately declared Dr. Pepper the nastiest shit on the planet.

I just couldn’t resist.  The original recipe, courtesy of Jamie Purviance, was just too dang odd to pass up.  And frankly, Jamie Purviance’s cookbook, weber’s Way to Grill, has become sort of my warm-weather bible. Not one thing I’ve made from his cookbook has turned out anything less than swoon-worthy.  And I mean swoon. Mr. JP knows his way around the grill, ladies and gents.

I had to tinker around with the recipe, because the original calls for pork loin, and our family–even with the addition of Mama and Daddy for Sunday lunch–just isn’t big enough for a pork roast.  We’d be oinking around for the rest of the week if I made a whole loin of pork.

My solution was to use pork tenderloin instead. I felt good about this substitution, because in addition to the waste issue, pork tenderloin is a lean, fighting, protein machine.  If I used the tenderloin, I could baste it in Dr. Pepper sauce and still feel just fine about it.

Pork tenderloin cooks fast, so I knew I’d have to adapt the recipe even further, since the original calls for the pork to cook in the sauce and self-baste.  I didn’t think that would work with tenderloin,  so I cooked the sauce on the stove and basted the pork just after grilling, then tented the whole shebang with foil for 8-10 minutes.  After slicing the pork into medallions, I dumped them back into the Dr. Pepper bath, tossed a few times, and served.

Hel-lo Pepper People!  This is hot-dang good.  The sauce is complex, smoky, sweet-spicy, and truly a lovely complement to pork.  everybody (with the exception of Miss M., who eats nothing)  liked the sauce, although I added more spice to the “adult-sauce” pot.

We had such a great Sunday, eating our funky soda pop pork, lamenting the rainy weather, and playing a few raucous games of WhoNuu? with the girls.  Spring may be dragging her heels over here, but as long as we’re all together, eating good things and telling tall tales*, we’re happy with the universe.

Dr. Pepper Pork

serves 4-6

adapted from Jamie Purviance’s Soda-Brined Pork Loin with Cherry-Chipotle Glaze from weber’s Way to Grill

Brine:

4 cups Dr. Pepper (don’t use the diet kind or you’ll be sad)

1/2 cup kosher salt

2 pork tenderloins (each about 1 pound), trimmed of silver skin

Sauce:

1 jar (6-ounces) tart cherry preserves

1/2 cup Dr. Pepper

1/2 cup beer or water

1-2 tablespoons minced canned chipotle chile in adobo

4 teaspoons Dijon mustard

dash garlic salt and black pepper

For brine: In a very large bowl, pour the Dr. Pepper in. Slowly add the salt; it will foam up quite a bit. Whisk until the salt completely dissolves. Remove the fat and silver skin from the pork. Place brine in a large Ziploc bag and add pork. Seal and refrigerate at least 2 hours (I marinated mine overnight).

Combine glaze ingredients in a heavy medium saucepan and whisk well. Bring to a boil over medium heat and reduce until glaze is thickened, about 10 minutes. If mixture gets too thick, add a little water. Set aside.

Meanwhile, heat grill to medium. Pat tenderloins dry. Grill over direct medium heat, lid closed, 15-20 minutes, turning the tenderloins every 5 minutes.  Pork should be at 150 degrees on a meat thermometer before taking off the grill.

Brush the pork with a little glaze and tent the pork with foil; let rest at least 8 minutes. Slice into pork into medallions and toss with remaining glaze.

**Well, maybe we weren’t all telling tall tales, but some of us were. Have you guys heard of chitchat cards? It’s this deck of cards with questions, meant to spark dinner table conversation. We don’t need the cards; Miss D. would be happy to Bogart the entire afternoon discourse, but this way, we all get to share things and laugh and hey! the girls will sit still for more than five minutes. Win-win. Plus, then the girls get to hear the story of Wild Uncle Johnny and the toy farm…but that’s for another time.

~~Winner, winner, Chicken Dinner! (okay, who the Hell coined that phrase? It’s weird.) Bruce of Privilege of Parenting won a copy of my friend Linda’s book! Bruce, shoot me your address and you are in for a great treat. Thanks to all of you who commented and came out in support of Linda, who is an amazing writer and human being. I am honored to know her. I’m reading her book with a pencil in hand–does anyone else do that?–and marking my favorite parts. It’s kinda heavily marked already. :)

{ 64 comments… read them below or add one }

Samantha Angela @ Bikini Birthday May 20, 2011 at 6:16 am

That actually sounds pretty good, but I like sweet and savory combos. I’m surprised you made it because I thought you hated the sweet/savory crossovers. Cherry jam, Dr Pepper, and mustard? That sounds like a pretty sweet combination to me.

I’ve never heard of 7-Up cake though, I’m going to google it. It sounds ingenious. I have heard of Vernors cake, but that’s because I’m so close I practically live in Michigan.

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Erica@PLRH May 20, 2011 at 6:44 am

Yum! I know what we’re having for dinner on Sunday.

I always associate Dr. Pepper with 1970’s family vacations in the panhandle of Florida. That’s the only time I ever drank it. Ok, in college too. But then it was mixed 50/50 with root beer schnapps.

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Ink May 20, 2011 at 7:03 am

“Remember those charming commercials where the cute guy in suspenders dances around, urging us to “Be a Pepper/drink Dr. Pepper?” Why do I know his name is David Naughton? And why do I associate him with Mork somehow? He did kind of look like a young Robin Williams, I guess. Or maybe those commercials were on when we were watching Mork and Mindy. Nanoo nanoo.

But, more importantly, I love Diet Dr. Pepper. I need Diet Dr. Pepper. It’s scary how much I crave it.

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TKW May 21, 2011 at 12:30 am

Ink,

And why do I know that he starred in one of my favorite camp movies of all time, An American Werewolf in London? Odd loves company :)

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Virginia May 20, 2011 at 7:16 am

I’m sorry. I’m still stuck on the part where your husband called Dr. Pepper the nastiest shit on the planet. My college self would have riled to Dr. Pepper’s defense since it was all I drank my freshman and sophomore year.

Now, I’m a diet coke girl through and through.

I will have to find this cookbook, though. We’re always hunting for new grilling ideas. And by we, I mean my husband.

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Jenna May 20, 2011 at 7:52 am

The sauce looks scrumptious–I’m with your husband and also hate Dr. Pepper (as well as generally disliking soda of any kind), but I think I would love it in a sauce. I do get the urge to drink soda about twice per year, but my itch is usually scratched after about 3 sips.

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Tiffany May 20, 2011 at 8:21 am

I LOVE Dr. Pepper and pork tenderloin so, of course, I will be trying this ASAP!!!

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Jennifer May 20, 2011 at 9:02 am

7-up pound cake is my absolute favorite cake of all time. My grandmother used to make them for me all the time. So, so good.

This recipe looks fantastic too. We eat a lot of pork tenderloin. I can usually get it on sale, it is super lean and really easy to grill. Plus my kids love it. Even though Bud calls it possum.

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Stacia May 20, 2011 at 9:16 am

I wish I disliked soda pop, or as we call it in the South, Coke. Everything’s a Coke, even Dr. Pepper! And Diet Dr. Pepper? Tastes nothing like the original. Don’t be fooled by fancy advertising and aspartame.

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Kristen @ Motherese May 20, 2011 at 10:29 am

Stacia has introduced an interesting topic of conversation here. What’s up with all the regional variants on terms for carbonated, sugared, flavored beverages? I grew up in New England, where it’s generally soda; traveled a lot in the South and was confused that “Coke” wasn’t just, well, Coke; and now live in the Midwest where it’s pop.

Ahh, regionalism. To each, her own.

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TKW May 21, 2011 at 12:33 am

Kristen,

Here in the Rockies, it’s called “pop,” too. Whenever I hear someone say “soda pop,” I always think of The Outsiders. :)

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Kelly May 23, 2011 at 10:02 pm

Yep, my comment was going to be that no one in the South would say soda pop. It’s coke or drink all the way. In fact, at a family reunion this weekend, they made the announcement that the beverages were “water, tea, lemonade, and drink.”

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Rebecca May 20, 2011 at 10:30 am

So what was your husband’s reaction to learning it was cooked in DP? Did you make him a convert?

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Amber May 20, 2011 at 12:00 pm

Miss M and Emily would do great together. Thank goodness we don’t cook for Emily.

I do love Dr. Pepper and I’m SURE I would love this recipe. Now to tell Ben about it…

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bryan May 20, 2011 at 12:25 pm

I have a similar recipe (ok calling mine a recipe is a stretch) For Chicken wings on the grill. I never thought I would but I love them. This sounds even better thanks my frined!

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Meister @ The Nervous Cook May 20, 2011 at 1:54 pm

Well, heck — my squeeze is still on Le Regime, but he loves Dr Pepper. I’m so conflicted! You’re not making this easy on us, lady. ;-)

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Belinda May 20, 2011 at 3:32 pm

Mmmm! I’m not entirely vegetarian but I wonder if this would be good with tofu???

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TKW May 21, 2011 at 12:34 am

Dear God, Belinda. If you try it on tofu, I have to know the results!

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Rudri Bhatt Patel @ Being Rudri May 22, 2011 at 8:27 am

Me too! Let me know how it goes. I could certainly use a good tofu recipe,especially one that calls for Dr. Pepper. (I lived on Dr. Pepper and snickers in high school – I miss the days when I could that for lunch and not worry about my figure).

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annabelle May 20, 2011 at 6:11 pm

Pork?
Dr Pepper?

2 of my favorite things.

Can’t wait to try this.

Ps…do you know of a coca cola chocolate cake? I miss those.

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Amy R. May 20, 2011 at 6:15 pm

David Naughton was also in “An American Werewolf in London”. Loved him!

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TKW May 21, 2011 at 12:35 am

Ha! See my response to Ink, above! I knew I liked you.

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Merrilymarylee May 20, 2011 at 6:49 pm

Sounds like the girl from North Dakota may be ready for the elixir of my childhood… Cheerwine! Think Cherry Coke, only twangier. I loved the name more than the taste. A Cheerwine and a candy cigarette…!

When do you leave, Señora? I hope you have a wonderful time!

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TKW May 24, 2011 at 6:08 am

Mary Lee,

Just the name Cheerwine makes me smile! We leave in 3 days, at the ass crack of dawn! But I cannot complain!

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Katybeth May 20, 2011 at 7:06 pm

I can’t imagine anything that Coke or Dr. Pepper could not improve! Your husband has never had Dr. Pepper the, “right way.” I am sure of it!

This looks like something I might try for Sunday dinner. I laughed at the idea of “to much.” you might remember I made a Crown Pork roast for two.

I don’t want to start rumors ( but I think Bruce cheated!! :-) ). Congratulations BRUCE!

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TKW May 24, 2011 at 6:10 am

Katybeth,

There’s a “right way” to consume Dr. Pepper? Do share!

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Salad in a Jar May 20, 2011 at 7:45 pm

I bought Weber’s grill cookbook solely on your recommendation. This looks perfect for a summer party.

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Sherri May 21, 2011 at 6:03 am

Glad I’m not the only who knew David Naughton AND that he was in American Werewolf in London. Think we all agree that he’s cute, though. I’m going to try this – I am (despite also not being a Dr. Pepper fan) – think it looks really tasty (and believe TKW – because you are not often wrong).

Congrats to book winner. Have been eyeing Linda’s book myself.

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Lyndsey ~The Tiny Skillet~ May 21, 2011 at 9:48 am

I don’t know… I just can’t bring myself to cook with coke or Dr. Pepper, but I’m glad you did and felt the same way, it might not be that bad… Hey maybe Vernors would work too! :D

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BigLittleWolf May 21, 2011 at 5:05 pm

Huh. I’ve been south of the Mason Dixie for two decades… soda pop? Huh…

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camilla May 21, 2011 at 7:35 pm

ok i have never heard or seen a 7-up cake? I wanna make it!
Your pork looks beautiful and maybe I need to change my cooking habits

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Maria May 22, 2011 at 8:59 am

My lips have never touched Dr. Pepper. However, this looks amazing…counting down the days to summer freedom and cooking galore!

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The Curious Cat May 22, 2011 at 10:35 am

This sounds right up my street! Bookmarking pronto! Will be making as soon as I get my life back! xxx

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faemom May 22, 2011 at 12:23 pm

That sounds yummy and crazy. I have to try it!

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Foodiewife May 22, 2011 at 12:23 pm

Hot damn! We’re not Dr. Pepper lovers, either, but I can almost taste the smoky, hot and sweet combos. The beer was the clincher! Great adaptation, I must say. I’m totally bookmarking this for our future grill fests– as soon as the miserable Salinas Valley winds die down.

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Linda at Bar Mitzvahzilla May 22, 2011 at 2:34 pm

Oh my gosh, my little kosher grandmothers would faint deadnaway if they knew my little Jewish book was featured in a post about PORK!!! Oy gavult!

Thank you, TKW, for featuring my book on your blog and for hosting the giveaway! Though there’s not much pork in the book, I can definitely say that there’s food – from the edible to the inedible, from the things we only had Yiddish names for to the things we knew no normal human being would want to eat (rendered fat comes to mind!). Thank you!

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TKW May 23, 2011 at 3:32 am

Linda,

It was either that recipe or a boiled pig’s head…:) xoxo

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Heather May 22, 2011 at 6:19 pm

So, the other night I’m watching the cooking channel – not Food Network which is what I thought I was watching – and some crazy guy comes on a commercial and says that people really shouldn’t fear the High Fructose Corn Syrup. The body doesn’t know the difference between that and sugar so why not save your money?!?! Holy Shit!!! Is this jack-ass for real?? I’ll stick with my real sugar, thanks!
But I do love me some Dr. Pepper. And, I’ll be adapting for a tenderloin as well so thanks for doing that for me!

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Barbara May 23, 2011 at 5:26 am

I must admit, my mother’s 7Up pound cake is perfect for shut-ins. You can freeze it sliced perfectly…it may be corny and old, but it serves a lot of people and is sometimes the only answer. And how about Cracker Barrel’s Coca Cola chocolate cake? I have a friend addicted to it! :) (I’ve never had it!)
Yep, I can see Dr. Pepper working really well with p0rk! Haven’t bought any in years either. My pantry would be in shock.

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Biz May 23, 2011 at 5:52 am

Holy shit – I am totally making this – I am a Dr. Pepper whore! Have you made the pop cakes? You just take a box of any cake mix and mix in one can of regular pop – the possibilities are endless – chocolate cake with rootbeer, vanilla cake with ginger ale – always moist and tender, you don’t even have to add the oil or eggs!

Hope you had a wonderful weekend, and thanks for the recipe! :D

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TKW May 23, 2011 at 1:57 pm

Damn, I have the coolest readers in the world. I learn all sorts of amazing party tricks from you guys. xo

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joann mannix May 23, 2011 at 8:00 am

Hello! If you check your statistics this morning, you will see that I have been visiting your site now for over an hour.

What your stats won’t tell you is that after a dinner out last night with my husband and some of his very boring clients, too much red wine and the late night made me go back to bed after the kids were off to school. I curled up in bed with my laptop and remembered that, once, The Empress had suggested I needed to read your fabulous blog.

I’m so glad I listened to her. I love your blog, your stories, your recipes. I lost track of time this morning, delving into your memories. You are awesome and captivating. And like the Sperminator said, “I’ll be back.”

Oh, and the first time I watched my cousin pour Dr. Pepper over some pork chops, I seriously considered feigning illness to get out of her dinner. Dr. Pepper made those chops seriously succulent.

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TKW May 23, 2011 at 2:06 pm

Joann,

If I were smart enough to know about statistics, I’m sure I’d check them, but I am technically impaired and an eternal pessimist and NEVER, not ever, check my stats. I looked at them a few times at first and just didn’t get it, so I decided, “eh, just send it into the ether.”

But I am glad that you are here and I hope you’ll stay a while.

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Futureblackmail May 23, 2011 at 11:12 am

I’m totally trying this one! I make my pulled pork with root beer so I’m all about using the soda pop! :)

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KLZ May 23, 2011 at 12:25 pm

I am so in love with pork loin, I almost can’t control it.

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TKW May 23, 2011 at 2:07 pm

That sounds a little dirty :)

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Jane May 23, 2011 at 4:41 pm

This is right up my daughter’s alley! Dr. Pepper is her fav. As for cooking with soda pop (we call all soda “Coke” down here in the south) — yes, I think it IS a southern thing. I’ve got a mean Coca-Cola cake recipe if you’re interested!

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TKW May 24, 2011 at 6:12 am

Jane,

You know I am!

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elizabeth May 24, 2011 at 9:39 am

Alton Brown has you use Dr. Pepper on a ham to give it a glaze, so I can completely see how this would work with tenderloin. I’m going to have to give this a try (it might even be a bit easier than the normal brine we use).

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Bonnie May 24, 2011 at 11:06 am

Well, if I can do pulled pork with root beer (yuck), I guess I can use a Dr. Pepper here and there and this recipe does look quite tasty. Maybe I’ll serve some to my southern sisters next week and see if they still love me.

Best,
Bonnie

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Cathy May 24, 2011 at 8:54 pm

Boy I wish I had this recipe when I destroyed my pork tenderloin the other night – crockpot with garlic and rosemary. Utterly nasty. This looks like good stuff.

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Justine May 28, 2011 at 1:04 pm

Oooh, I enjoy a good tenderloin and this sounds like a winner. Once I tried this ridiculously easy recipe with three ingredients in my slowcooker: rootbeer, any fav BBQ sauce and a chunk of pork meat. Cook in the slowcooker for 4-6 hours and voila, pulled pork sandiwich. It was a hit. Crazy huh? For someone who needed a meal ready after a friggin’ long day at work, this was great.

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grace May 29, 2011 at 3:04 am

since pig is about as good as it can get when it comes to meat and dr pepper is the end-all be-all of soda, i’m pretty keen on this. nice. :)

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Dan November 20, 2011 at 7:51 pm

This looks terrific, pork tenderloin is heavenly. I still prefer it with SriRacha though :D

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