Sweet Tea Pork Tenderloin Recipe
Ingredients For the Sweet Tea Pork Loin: ▢2 pork tenderloins 1 pound each ▢2 quarts sweet tea ▢¼ cup kosher salt ▢¼ cup Worcestershire Sauce ▢8 black peppercorns ▢2 bay leaves ▢2 cloves garlic minced ▢6 sprigs fresh thyme ▢½ cup Pork Dry Rub see recipe below ▢2 tablespoons canola oil ▢2 tablespoons butter unsalted For the Pork Dry Rub: ▢½ cup brown sugar firmly packed ▢2 tablespoons chili powder ▢2 tablespoons smoked paprika ▢2 teaspoons cumin ▢1 teaspoon garlic powder ▢½ teaspoon onion powder ▢2 teaspoons kosher salt ▢1 teaspoon black pepper freshly ground For the Honey Bourbon Sauce: ▢½ cup honey bourbon ▢1 cup beef broth unsalted ▢1 bay leaf ▢4 sprigs fresh thyme ▢¼ teaspoon black pepper freshly ground ▢Kosher salt to taste ▢1 tablespoon cold water ▢½ teaspoon arrowroot or cornstarch ▢1 teaspoon butter unsalted ▢Serve with Pimento Cheese Grits Click for Recipe! Instructions For the dry pork rub: Whisk all ingredients together and keep in an airtight container. When ready to use, sprinkle the meat with a liberal amount of the seasoning and rub it in. Be sure to cover the entire surface. Allow the meat to rest at least 2 hours in the fridge (or overnight). Cook the meat as desired. For the Honey Bourbon Sauce: Bring honey bourbon, broth, bay leaf, thyme and black pepper to a full boil over medium heat. Reduce heat to medium-low and simmer until sauce is reduced to ½ cup. Taste and season to taste with kosher salt. Mix the cold water and cornstarch and add to the bourbon sauce. Return the sauce to a boil and cook 1-2 more minutes or until mixture has thickened to the consistency of warm syrup. Add butter and whisk until smooth. For the Sweet Tea Pork Tenderloin: In a large stockpot, combine sweet tea, salt, Worcestershire Sauce, peppercorns, bay leaves, garlic cloves and fresh thyme. Stir until salt is dissolved. Submerge the pork tenderloins in the brine and refrigerate 4-8 hours. *Note: If using thicker, larger tenderloins, the pork should be marinated at least 8 hours, but not longer than 24 hours. When ready to cook, heat oven to 275°F. Spray a metal rack with nonstick cooking spray and set it over a rimmed cooking sheet that has been covered with foil. Remove the pork from the brine and pat dry with a paper towel. Rub the Pork Dry Rub over the entire surface of both pork loins. Place the pork loins on the rack leaving at least a 2-inch space between them. Place the pork in the preheated oven, and cook 35-45 minutes or until the internal temperature reaches 140°F on a meat thermometer. Remove the pork from the oven; set aside. Heat a large skillet over medium-high heat and add 2 tablespoons oil and 2 tablespoons butter. When the oil shimmers, carefully add the pork, again leaving space between the two loins. (Note: If the skillet is too small, sear one pork loin at a time.) Sear the pork on all sides, checking the internal temperature often - I find 150° with a 3 minute rest is best. (*See note re: pork temperature guidelines.) Keep in mind the pork will continue cooking about 3 minutes after removing from the heat source. Once the pork has reached the desired internal temperature, transfer it to a cutting board to rest, about 3-5 minutes. Slice the pork into ½-¾” medallions. To serve: Drizzle with Honey Bourbon Sauce and serve over Pimento Cheese Grits (recipe link in notes)
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