Smokey Peanut Mole and Pork Loin plus other Latin and Asian dishes from the
"CIA"

http://www.ciaprochef.com/peanuts/PeanutRecipes.pdf

One trick I have found helpful is to brine a pork loin roast for 2-4 days,
helps keep it moist and juicy when cooking, for double cut Pork Chop I
will brine them for 1-2 days.

I brine most all of my chickens, game hens, ducks, pheasants and quail and
every turkey. That bit extra work certainly helps keep the moistness &
flavor even with left-overs the next day. Just add a favorite spice combo,
such as chiles, allspice and ginger for jerk pork or chicken. Morton's
tender quick is a good base brine but I add 3/4 cup to a gallon of liquid
and another 1/2 cup Brown sugar to give it more flavor in my opinion canned
Ginger ale is acceptable for liquid. I use Reed's Natural Jamaican Ginger
Ale.