If your from the South, you know sweet tea is a thing. And the best peaches come from GA. It’s just a fact. Nothing like biting into a fresh Georgia peach, from a stand that is on the side of the road. The juice of the peach, running down your hand. The sweetness that reminds you of a nice hot summer day. My mouth is watering just thinking about it.Last summer I cooked a lot with peaches. And one of my good friends who I converse with about, food and recipes said to me – “You have an obsession with peaches”.- And Mary Garofoli, yes I do. Especially this time of year. Now Mary doesn’t like cooked fruit. But you don’t have to eat the peaches. 😘
I went into creation mode yesterday. My husband wanted grits and we had a pork tenderloin defrosting. So of course we are going southern, for the whole meal. I didn’t want to do my go to of herb crusted or Dijon maple pork tenderloin. Those are too fall and winter for me. So I started opening up our cabinets to see what we had. From our Perfectly Imperfect Produce drop on Friday, we got peaches and jalapeños. So that got me thinking. I could do something with that. So then I pulled out my container of Charleston Tea Plantation loose leaf Plantation Peach Tea. I’m making, Southern Peach Tea Pork Tenderloin. The end product was mouth watering. It took 8hrs all together. Well worth it! Now if you don’t have this brand of tea, use any loose leaf peach or fruit flavored tea and then use that fruit of the tea, in the recipe instead of peaches.
I made a brine with all these ingredients. And let the it sit in the fridge for almost 7hrs. First I first filled the tea bag with the tea. And I made a jug of sweet tea. What I used to sweeten the peach tea to bring out the peach flavor was agave syrup. I let it cool about half way. I still needed it warm. Here is why I still needed the tea warm. When I put the tea in the dish, I needed the warmth to open up the flavors of the jalapeño, fresh basil, garlic and pepper. Once it cooled, I placed the tenderloin in it. I covered it in the brine, covered in plastic wrap and placed in the fridge for 7hrs.
The glaze I made next. I made this about an hour prior to going on the grill. I reserved 1.5 cups of tea. You may need to make more tea. I added, garlic, peach tea, chopped up peaches, balsamic vinegar, brow sugars, jalapeño, dried basil, S&P. I let this simmer for about 1/2 hrs. I didn’t want to make it thick. I wanted a light glaze. It was good. Sweet with a small kick from the jalapeño.
As you get to know me through my blog, I put chili’s of some sort into most of my cooking. I love heat. Plus it’s is great for your health.
The dry rub. This is essential. At the 7hr take out the pork. Pat dry it with paper towel. And then you pat on the rub. In the rub, I took brown sugar, the tea leafs and crumbled them, paprika, dried basil, garlic powder, S&P. I rubbed that all over, the pork and let it sit for about 30 mins. I wanted the rub to absorb into the meat.
I heated the grill to Medium heat. I didn’t want it high. I wanted to do a slow grill. I took the glaze and brushed on the meat. Twice each side. Once the meat read 145 degrees, for internal temp at the thickest area of the meat, I removed it and let it rest for about 10 mins before slicing. I then poured some of the glaze along with the peaches on the top of the sliced pork and served. Our family loved this. It was mouth watering. So much so, that Daniel went to the grocery store this AM, and got another pork tenderloin.
• 1 or 2 pork tenderloins
• Peach tea
• 12 cups of boiling water
• Fresh basil leaves about 8 large leaves
• 2 garlic cloves
• agave syrup
• 1 Tbsp salt
• 1/2 Tbsp of freshly ground black pepper
• 1/2 cup of brown sugar
• 2 Tbsp of peach tea leaves crumbled
• 1 tsp of dried basil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp freshly ground black pepper
• 1 Tbsp salt
• 1 1/2 cups of prepared peach tea
• 1/2 brown sugar
• 3 slices of jalapeño
• 1 tsp if dried basil
• 1 peach cut into cubs
• 1/4 cup of balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
Directions – 8 hours all together
1) Boil 12 cups of water and add to a jug or two. Place a full tea bag of peach tea and the agave syrup into the jug(s). Steep and let cool to just warm.
2) In a dish or ziplock bag add all the rest of the brine ingredients except the pork. Let now the brine to fully cool down all the way to room temp. Once cool add the pork and place in the fridge for 7hrs.
3) To make the rub. Add all the ingredients to a bowl and set aside, until your ready to pat it on the pork.
4) To make the Glaze. Add all the ingredients to a small sauce pot. Bring to a boil and then turn to simmer for about 30 to 45mins. You want the peaches to get soft and full of flavor. You also don’t want to cook it all the way down. You want a thin liquid not thick.
5) 7hrs later take the pork out of the fridge. Remove from brine and discard the brine. Place the tenderloin on the paper towel and pat dry gently. Once that is done, gently pat on the rub onto to pork tenderloin. Let sit for 30 mins before placing on the grill.
6) Heat your grill on the medium heat setting. Pour 2/3 of the glaze in a separate bowl and take out to the grill. Spray it oil your grill. Place you tenderloin on the grill and let it cook for about 5min before flipping. One you flip it the first time and you have great grill marks, start brushing the glaze on the pork. Continue to brush glaze every time you flip. You want to do this, 4 times and add a generous amount of glaze each time. once pork reaches 145 degrees internal temperature, your ready to remove. Let rest for about 5 – 10mins at least and then drizzle juices from the meat back on the meat on the plate, plus the leftover glaze and peaches. You are ready to serve. Goes great with white cheddar grits.