Tea Marinated Pork Loin Roast
with White Nectarines
by Andrea Alden
Make a pretty marinade
- 1 pork loin roast, about 2 lbs.
- 2 cups of sweet tea or iced tea
- 2 white nectarines, peeled and sliced thin
- 2 small sprigs of fresh rosemary
- 1 sprig of fresh thyme, chopped
- salt to taste
Place your pork roast in a large, non-reactive bowl or dish. Pour over with the sweet tea and then salt to taste. Sprinkle with thyme, then top with the nectarine slices and sprigs of rosemary. Cover and marinate everything in the fridge until you are ready to cook.
Preheat your grill to 375°F and prepare for indirect grilling.
If you want, throw the marinade into a saucepan and heat it until simmering. Simmer for at least 5 minutes, or until reduced and slightly thickened. Remove from heat and use an immersion blender or a regular blender to make the sauce smooth.
When your pork reaches 155°F, remove it from the grill and rest it under foil, for 10 minutes, before slicing. Add any juices from the pork to the sauce if you want.
Serve the pork with your favorite vegetables and other sides.
Tea Marinated Pork Loin Roast with White Nectarines was sweet and porky. All in all a very enjoyable meal that combines the best parts of summer; sweet tea, fresh fruit, and barbecue. We served ours with farmer’s market fresh broccoli and roasted potatoes, but this would go equally as well with a salad like my Grilled Plum and Feta Salad or my Grilled Pear Salad. What flavor defines your summer?