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 Time40minutes
Cook Time30minutes
Total Time1hour10minutes
Servings4to 6 servings
AuthorRenee Dobbs
Ingredients
For the pork tenderloin:
1/4cupkosher salt
3/4cupsugar
2family size or 8 regular size black tea bags
2cupsboiling water
3cupsice cubes
1or 2 pork tenderloins
Fresh ground black pepper
For the grilled onions:
3onionsVidalia preferred
Canolagrapeseed, or light olive oil
Kosher salt
Fresh ground pepper
1teaspoonsherry vinegar
2tablespoonschopped flat-leaf parsleyoptional
Instructions
For the pork tenderloin:
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.
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:
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.
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.