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Apricot Darjeeling Tenderloin
Made By: Randy Twyford, Twyford BBQ & Catering
3/4 cup apricot nectar
1 Darjeeling tea bag
5 tablespoons kosher salt
1/4 cup of sugar
2 garlic cloves, crushed
2 springs of fresh thyme
1 rosemary sprig
1 bay leaf
1 teaspoon of fresh ground pepper
2 whole pork tenderloins (1 1/4 lbs)
2 1/4 teaspoon of turbinado sugar
3/4 teaspoon kosher salt
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
In a medium saucepan, combine 1 cup of water, apricot nectar, tea bag, salt, sugar, garlic, thyme, rosemary, bay leaf and pepper. Bring the liquid to a boil over high heat, reduce the heat to low, and simmer for 10 minutes to reduce the liquid slightly. Remove the pan from the heat and cool for 30 minutes. Strain the liquid and chill for 30 minutes before using.
Put the pork tenderloin in a resealable plastic bag and pour in the brine. Brine the pork in the refrigerator for 2-3 hours.
For the dry rub: In a medium bowl, combine the sugar, salt, paprika, garlic powder, celery salt, curry powder and black pepper.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 250 degrees F.
Remove the tenderloin from the brine. Wash the excess salt from the pork with cold water. Season all sides of the tenderloin liberally with the dry rub. Put the tenderloin over indirect heat, away from the coals, close the grill lid and cook until the internal temperature reaches 145 degrees F, about 1 hour and 15 minutes.
Transfer the pork to a cutting a board and let it rest for 10 minutes. Slice the tenderloin into medallions and serve.