So today comes a new “inspired” recipe. This recipe was inspired by a trip to the Gaylord Opryland Hotel where I ate at the Cascades American Cafe restaurant there and had their Sweet Tea Pork Tenderloin. They served it with finger potatoes and baby greens over a stone ground mustard sauce. Add in a Maker’s Mark Manhattan and it was a pretty fantastic dinner.
I enjoyed dinner so much (sweet tea, bourbon and pork? yes, please!) that I came home from Nashville scouring the interwebs for a recipe. And I found Saraplicious and her Sweet Tea Brined Pork Loin. When I found out she made hers in the oven, I decided immediately that I was going to have to try making one in the Egg. Her recipe modified to cook on an Egg is covered below.
- 2 lbs pork loin
- 8 cups sweet tea
- 1/2 cup sea salt
- 1/2 cup Dijon mustard
- 2 Tbsp light brown sugar
- 1 Tsp minced garlic
- Whisk together sweet tea and salt in a large container. Pour into a one gallon Zip Loc bag.
- Add pork and brine in the refrigerator for at least 8 hours.
- Remove the pork from the original Zip Loc bag. Discard the remaining liquid.
- Blot meat dry with a paper towel.
- Whisk mustard, brown sugar and garlic together in a small bowl. In my case, I used a second 1 gallon Zip Loc bag.
- Put pork loin into the second bag. Close the zipper and make like the little girl on the Shake and Bake commercials. This should leave you with an even coat of mustard and brown sugar covering the entire pork loin well.
- Let meat sit for 15 minutes on the V-Rack placed on an otherwise empty drip pan. Cover until it's ready to go over the fire.
- Setup the Egg for indirect heat and preheat it to 400F. Cook the pork until the internal temperature reads 160F. The 2.00 lb pork loin I used took right at an hour and 15 minutes. I followed Sara's directions recommending that you turn the meat halfway through the cooking time.
- Remove from oven, tent with aluminum foil and let rest for 15 minutes.
Rather than serving ours with baby greens and finger potatoes, we went with black eyed peas and brown rice pilaf. The pork has a sweet, crisp exterior and retains its moisture on the inside