Go Back
+ servings
Sweet Tea Brined Pork Tenderloin

Sweet Tea Brined Pork Tenderloin

Sweet Tea Brined Pork Tenderloin is made with a simple sweet tea brine. It can be used also for pork chops. Brine then grill for a marvelous meal.
Course Main
Cuisine American Southern
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 to 6 servings
Author Renee Dobbs


For the pork tenderloin:

  • 1/4 cup kosher salt
  • 3/4 cup sugar
  • 2 family size or 8 regular size black tea bags
  • 2 cups boiling water
  • 3 cups ice cubes
  • 1 or 2 pork tenderloins
  • Fresh ground black pepper

For the grilled onions:

  • 3 onions Vidalia preferred
  • Canola grapeseed, or light olive oil
  • Kosher salt
  • Fresh ground pepper
  • 1 teaspoon sherry vinegar
  • 2 tablespoons chopped flat-leaf parsley optional


For the pork tenderloin:

  1. Combine the salt, sugar, and tea bags in a heat proof bowl. Pour over the boiling water and stir to dissolve. Let steep for 10 minutes. Add the ice and stir to cool. Add the pork, cover the bowl, and refrigerate for about 30 minutes. Do not brine longer or the pork will be too salty. Remove the pork from the brine, rinse well, and pat dry with paper towels. For even thickness (better for grilling) tie the tenderloin tucking in the thinner end. Allow the pork to get to room temperature (about 1 hour). Season the pork with pepper before placing on the grill.
  2. Grill tenderloin(s) on medium heat, turning it every 3 to 5 minutes, until the internal temperature reads 145 degrees F. Remove the pork from the grill and place on a cutting board. Tent with foil and let sit for 10 to 15 minutes. Remove the tie and slice the tenderloin into 1/4 to 1/2-inch slices. Transfer slices to a serving platter.

For the grilled onions:

  1. While the pork in marinating, slice the onions into 1/2-inch rings. Place the rings on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
  2. While the pork is grilling, place the onion rings on the cooler part of the grill and cook, turning once, until tender, about 3 minutes per side. Remove the onion rings and place in a bowl. Cover tightly with plastic wrap (to trap the heat and continue to cook and wilt the onions). Let rest until ready to serve. Add the sherry vinegar and parlsey (if using) and toss to combine and coat. Season with additional salt and pepper if needed or to taste. Serve alongside pork slices.

Recipe Notes

Recipe adapted from Virginia Willis Basic to Brilliant, Y'all cookbook (page 145, Sweet Tea-Brined Pork Blade Steaks). Recipe courtesy Virginia Willis.