On TV: Sweet Tea Brined Pork Tenderloin with Peach Salsa

On TV: Sweet Tea Brined Pork Tenderloin with Peach Salsa

I wrote about this recipe several years ago. It’s one of my favorite summer entrees and I had great fun demonstrating how to make it today on WCNC’s Charlotte Today Show. Click on the image above to watch and get tips on everything from the difference between clingstone and freestone peaches to how to brine. I hope the video inspires you to get in the kitchen. Happy cooking!

Serves 2-3

• 1 lb pork tenderloin, trimmed
• 1 quart cold unsweetened tea
• ¼ cup granulated sugar
• 2 tablespoons kosher salt
• 1 ½ cups chopped peaches
• ¼ cup minced red bell pepper
• ½ jalapeno pepper, seeded and deveined, minced
• ¼ cup minced red onion
• Zest from ½ a lime (more to taste)
• ½ tablespoon extra virgin olive oil
• 1 teaspoon ground chili powder
• ½ teaspoon freshly ground pepper, plus more to taste
• ¼ teaspoon salt, more to taste

Trim excess fat and the silverskin off the tenderloin. In a large bowl, whisk the salt and sugar into the cold tea until both the sugar and salt dissolve. Add the tenderloin to the brine. Cover the bowl and refrigerate for at least 45 minutes and up to 3 hours.

While the pork is brining, combine the chopped peaches, red bell pepper, jalapeno, red onion, lime zest, and extra virgin olive oil. Toss to combine and season to taste with salt and pepper.

Heat a grill or grill pan over medium heat. Remove the pork tenderloin from the brine and pat it dry with a paper towel. Stir together the chili powder, ½ teaspoon freshly ground black pepper, and ¼ teaspoon salt. Rub the spices over the pork tenderloin and then place the tenderloin on the grill. Grill for about 20 minutes, turning once, until the pork tenderloin reaches an internal temperature of 145 degrees F. Remove the pork from the grill and set it on a cutting board. Cover with foil and let rest for 10 minutes. When ready to serve, slice the pork into 1-inch slices and serve with the peach salsa.

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