Barbecue Pork Tenderloin with Collards and Lentils

Ingredients

• 1 pork tenderloin (about 1 1/4 pounds)
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup barbecue sauce
• 1 small onion, chopped
• 1 large stalk celery, chopped
• 3 to 4 sprigs thyme
• 1 15-ounce can lentils, drained and rinsed
• 2 cups frozen chopped collard greens, thawed
• 1/4 cup jarred sliced hot cherry peppers, roughly chopped, plus 2 to 3 tablespoons brine
• 2 cloves garlic, finely chopped
• Cornbread, for serving

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