ingredients
FOR THE sweet TEA red meat LOIN:
2 beef tenderloins 1 pound every
2 quarts sweet tea
¼ cup kosher salt
¼ cup Worcestershire Sauce
eight black peppercorns
2 bay leaves
2 cloves garlic minced
6 sprigs sparkling thyme
½ cup beef Dry Rub see recipe below
2 tablespoons canola oil
2 tablespoons butter unsalted
FOR THE pork DRY RUB:
½ cup brown sugar firmly packed
2 tablespoons chili powder
2 tablespoons smoked paprika
2 teaspoons cumin
1 teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper freshly ground
FOR THE HONEY BOURBON SAUCE:
½ cup honey bourbon
1 cup red meat broth unsalted
1 bay leaf
4 sprigs clean thyme
¼ teaspoon black pepper freshly ground
Kosher salt to flavor
1 tablespoon cold water
½ teaspoon arrowroot or cornstarch
1 teaspoon butter unsalted
Serve with Pimento Cheese Grits click on for Recipe!
instructions
FOR THE DRY beef RUB:
Whisk all components together and keep in an hermetic field. whilst ready to use, sprinkle the beef with a liberal amount of the seasoning and rub it in. make certain to cowl the whole floor. allow the beef to rest at least 2 hours in the fridge (or overnight). cook dinner the meat as preferred.
FOR THE HONEY BOURBON SAUCE:
carry honey bourbon, broth, bay leaf, thyme and black pepper to a full boil over medium heat. lessen warmness to medium-low and simmer till sauce is reduced to ½ cup. flavor and season to flavor with kosher salt. blend the cold water and cornstarch and upload to the bourbon sauce. return the sauce to a boil and prepare dinner 1-2 extra mins or until mixture has thickened to the consistency of heat syrup. add butter and whisk till smooth.
FOR THE sweet TEA beef TENDERLOIN:
In a large stockpot, integrate candy tea, salt, Worcestershire Sauce, peppercorns, bay leaves, garlic cloves and clean thyme. Stir till salt is dissolved. Submerge the red meat tenderloins within the brine and refrigerate 4-8 hours. *note: If using thicker, larger tenderloins, the red meat must be marinated at the least 8 hours, but not longer than 24 hours.
when geared up to cook dinner, warmth oven to 275°F. Spray a metal rack with nonstick cooking spray and set it over a rimmed cooking sheet that has been protected with foil.
take away the red meat from the brine and pat dry with a paper towel. Rub the red meat Dry Rub over the whole floor of both pork loins. location the beef loins on the rack leaving as a minimum a 2-inch area between them.
place the red meat inside the preheated oven, and cook 35-45 minutes or until the internal temperature reaches a hundred and forty°F on a meat thermometer.
dispose of the red meat from the oven; set apart.
heat a large skillet over medium-excessive warmness and add 2 tablespoons oil and a couple of tablespoons butter. when the oil shimmers, cautiously add the pork, again leaving area between the two loins. (notice: If the skillet is simply too small, sear one red meat loin at a time.)
Sear the pork on all aspects, checking the internal temperature regularly - I locate a hundred and fifty° with a 3 minute rest is excellent. (*See observe re: pork temperature hints.) preserve in mind the beef will preserve cooking approximately three minutes after disposing of from the heat supply.
as soon as the beef has reached the favored inner temperature, switch it to a reducing board to relaxation, about three-five mins.
Slice the red meat into ½-¾” medallions.
TO SERVE:
Drizzle with Honey Bourbon Sauce and serve over Pimento Cheese Grits (recipe link in notes)
