Recipe: Sweet Tea-Brined Pork Tenderloin with Sweet Tea Mustard

SWEET TEA-BRINED PORK TENDERLOIN WITH SWEET TEA MUSTARD

"If beef tenderloin is the king of the southern buffet table, pork tenderloin is the queen. More economical and eminently adaptable, everyone will be satisfied with a hearty bite. A platter of thinly sliced pork surrounded by rolls with a bowl of sauce is another party staple. I've upped the southern factor with a happy hit of sweet tea, both in the marinade and in the zippy mustard sauce. And you'll find a host of other uses for the mustard."



FOR THE TENDERLOIN:
4 cups water, divided
1/2 cup granulated sugar
1/2 cup kosher salt
4 black tea bags (such as orange pekoe)
4 sprigs fresh mint
2 pork tenderloins (about 2 pounds each)
2 tablespoons olive oil
2−3 dozen Parker House rolls (such as Sister Schubert's), prepared according to package instructions
FOR THE MUSTARD:
1/2 cup boiling water
1 black tea bag (such as orange pekoe)
2 large eggs
3/4 cup granulated sugar
1/2 cup white wine vinegar
1/2 cup ground mustard
1 teaspoon kosher salt
1/4 teaspoon ground turmeric (optional, for color)

For the tenderloin, stir 2 cups of the water, the sugar, and the salt together in a saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and add the tea bags and the mint. Leave to cool, then remove the tea and the mint and stir in the remaining water. Place the pork tenderloins in a flat container or a zip-top bag placed on a plate. Pour the cooled brine over the tenderloins and refrigerate for 8 hours, but up to 12 is fine.

When ready to cook the pork, preheat the oven to 425 degrees F. Heat the olive oil in a large oven-proof skillet and brown the outside of the tenderloins on all sides. Transfer the skillet to the oven and cook the pork to an internal temperature of 150 degrees F, about 15 minutes. Let the pork rest at least 5 minutes before thinly slicing.

Serve thin slices of pork on a platter with the mustard and a basket of rolls.

For the mustard, pour the boiling water over the tea bag in a measuring jug and leave it to cool to room temperature. Set up a double boiler over medium-high heat.

Place the cooled tea and the remaining ingredients in the carafe of a blender and blend until smooth. Pour the mustard mixture into the top of the double boiler and cook, stirring, until the mustard thickens, about 8 minutes. You want it just a little looser than sandwich-spreadable; it will thicken as it cools and refrigerates. Cool the mustard in the pot off the heat, then pour it into a jar, cover, and refrigerate. The mustard will last a week tightly covered in the fridge. Bring to room temperature before serving.

Serves at least 12, with 1 pint mustard
Source: Southern Snacks: 77 Recipes For Small Bites With Big Flavors by Perre Coleman Magness. Copyright 2018 by Perre Coleman Magness. Used by permission of the University of North Carolina Press.