The City Magazine Since 1975

Sweet Tea Pork Tenderloin

{Entrée Runner Up} Kenny Abernathy
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  • 2 (1-lb.) pork tenderloins
  • 2 Tbs. olive oil
  • 2 cups brown sugar
  • 1/2 cup crystallized ginger, minced
  • 1 Tbs. each salt & pepper

For the Sweet Tea Marinade:

  • 1 qt. water
  • 4 family-size black tea bags
  • 2 peaches, peeled and diced (fresh or frozen)
  • 3-inch piece fresh ginger, peeled and smashed
  • 4 cloves garlic, minced
  • 1/2 cup sugar


For the Sweet Tea Marinade:
Boil water and add tea bags, peaches, ginger, and garlic. Steep for seven minutes. Discard tea bags. Add sugar and enough water to bring total volume to two quarts. Cool to room temperature.

For the Sweet Tea Pork Tenderloin:
Pour marinade into two large plastic zipper bags. Place one tenderloin in each bag. Refrigerate for at least one hour or up to eight hours, turning occasionally.

Preheat oven to 400°F. Heat olive oil in large frying pan over medium-high heat. Add tenderloins and sear on all sides. Arrange tenderloins in roasting pan, place in oven, and roast for approximately 20 minutes (flipping once), or until thermometer inserted into thickest part of tenderloin reads 155°F.

Mix brown sugar, crystallized ginger, salt, and pepper and place in a shaker. Shake mixture onto cooked tenderloins. Use handheld kitchen torch to torch sugar mixture, forming a crust. (This step can be done under broiler if torch is not available.)

Let tenderloins rest for 10 minutes. Cut in half-inch slices and serve.