Firefly Tenderloin and Sweet Tea Sauce

The very southern sauce makes this tenderloin flavor so unique and refreshing.

Serves: 4
Cook Time: 25 Minutes per pound

Ingredients

• 1 Smithfield Pork Tenderloin
• 1 tablespoon olive oil
• 10 tea bags
• 2 cups water
• 1 cup of sugar
• Zest and juice from 3 lemons
• 1 cup mint leaves, chopped
• Salt and pepper to taste

Steps

Add water and sugar to a saucepan over medium-high heat and bring to a boil. Add tea bags. Reduce heat, cover the pot and allow the tea bags to steep for 15 minutes. Squeeze the tea bags into the pan removing all excess liquid and remove. Add lemon juice and lemon zest. Bring heat back up to a medium-high heat and cook until the mixture reduces to a maple syrup consistency. Stir in mint. Baste the tenderloin with the sauce halfway through grilling.

To Grill: Brush tenderloin with olive oil and season with salt and pepper. On a medium-high setting, cook 25 minutes per pound, covered, or until meat thermometer registers 160 degrees F internal meat temperature. (Uncovered grill will require longer.)

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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