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Sweet Tea Pork Loin

Top recipe pick from Nashville Chef Jason Brumm

From Nashville Chef Jason Brumm, Merchants Restaurant

This dish is quintessential South: Grits, pimento cheese, sweet tea, and bourbon! The pork loin marinates in the sweet tea brine overnight.

Sweet Tea Pork Loin

  • 1 (3-4 pound) natural pork loin
  • 8 cups unsweetened tea
  • 2 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 cup kosher salt
  • 1/2 cup Worcestershire sauce
  • 2 cloves garlic, crushed
  • 1 small bunch thyme
  • 1 bay leaf
  • 6 whole peppercorns
  • 1/3 cup Spice Rub (recipe follows)

Bourbon Jus

  • 1/2 cup bourbon
  • 1/4 cup sorghum
  • 2 tablespoons Worcestershire sauce

Pimento Cheese Grits

  • 3 cups water
  • 2 tablespoons butter
  • 1 cup quick-cooking yellow grits
  • 1/2 cup purchased pimento cheese

Sorghum-Worcestershire Glazed Green Beans

  • 2 tablespoons sorghum
  • 2 tablespoons Worcestershire sauce
  • 1/2 pound green beans, blanched
  • 1 tablespoon butter

In large stockpot combine tea, sugar, brown sugar, salt, Worcestershire sauce, garlic, thyme, bay leaf, and peppercorns. Stir to dissolve sugars and salt. Add pork to brine, covering completely. Refrigerate for 24 hours.

Remove pork from brine; pat dry. Cover with Rub or Big Duane’s Butt Rub. Brush grill rack with vegetable oil or nonstick spray. Heat grill to medium. Cook pork, turning often, about 30-35 minutes or until instant read thermometer registers 135°F. Remove from grill; let rest 10 to 15 minutes until internal temperature reaches 145°F for medium doneness. (Pork will be slightly pink inside.)

Meanwhile, prepare Bourbon Jus. In small saucepan combine bourbon, sorghum, and Worcestershire sauce. Bring to boil. Reduce heat to simmer and reduce sauce by half. Keep warm.

For Grits, prepare according to package directions, adding butter to water before adding grits. When cooked, add pimento cheese, stirring to combine.

For Green Beans, in small bowl combine sorghum and Worcestershire sauce. In large skillet, melt butter. Add green beans; cook until crisp-tender. Toss beans with the sorghum/Worcestershire mixture; cook until beans are nicely glazed.

To serve, slice pork loin. Place Pimento Cheese grits on plate; top with green beans.  Top with sliced pork; drizzle with Bourbon Jus. Makes 6 servings.

Rub: Combine 1/2 pound brown sugar, 3/4 cup paprika, 1/4 cup chili powder, 1/4 cup salt, 1/8 cup ground black pepper, 1 tablespoon ground coriander, and 1 tablespoon garlic powder.