SWEET TEA PORK TENDERLOIN RECIPE
The Best Pork Tenderloin Recipe is a mix of the best flavors. It starts with the sweet tea pork tenderloin brine, next is the perfect dry rub for pork, then you cook the pork tenderloin in the oven, and finally sear it at the end. Top it off with a tasty honey bourbon sauce and serve it with Pimento Cheese Grits!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 1h20m
Number Of Ingredients 29
Steps:
- 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.
- 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.
- 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.
- Drizzle with Honey Bourbon Sauce and serve over Pimento Cheese Grits (recipe link in notes)
Nutrition Facts : Calories 1080 kcal, Carbohydrate 55 g, Protein 126 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 404 mg, Sodium 6170 mg, Fiber 2 g, Sugar 49 g, ServingSize 1 serving
SWEET AND SOUR PORK TENDERLOIN
Provided by Food Network
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. Season tenderloins with salt and pepper.
- 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
- 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
- 5. Remove cover and stir in pineapple chunks.
- 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
- 7. Slice pork and serve with sauce and pineapple.
- 8. Garnish with minced parsley.
- 9. Serve over hot, cooked rice if desired.
SWEET AND SASSY PORK TENDERLOIN
This recipe was given to me by my sister-in-law, Mary Lynn. Excellent!
Provided by GOLDIE6175
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
- Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
- While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 13.3 g, Cholesterol 126.6 mg, Fat 15.6 g, Fiber 0.5 g, Protein 40.5 g, SaturatedFat 4.6 g, Sodium 275.4 mg, Sugar 9.7 g
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
SWEET PORK TENDERLOIN
My friend, Jennifer, made this for me while I was recuperating from the birth of my second daughter. It was so delicious (and SO EASY)that I just HAD to have the recipe! Thanks, J-Lo! I have also made this with Hormel tenderloins and cut in half (lengthwise)
Provided by Rhonda in Texas
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wrap tenderloin in bacon.
- Place onions in bottom of 9x13" casserole dish.
- Lay tenderloins on top of onions.
- Mix soy sauce and apricot preserves and pour on top of wrapped tenderloins.
- Bake at 350 for 45-60 minutes.
- Place sliced tenderloin on top of rice and garnish with onions. Serve with white rice.
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SWEET TEA BRINED PORK TENDERLOIN | MAGNOLIA DAYS
From magnoliadays.com
Reviews 20Servings 4-6Cuisine American SouthernCategory Main
- 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.
- 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.
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