Open the three Nutcracker Sweet tea bags and empty into a mortar and pestal or a grinder. Add the rest of the ingredients and grind them all together until the mixture is well mixed and powdery. Rub the mixture all over the pork tenderloin till its covered completely. Cover the pork and place it in the fridge until you are ready to cook it.

When you are ready to cook the tenderloin, take it out of the fridge about 45 mins before you want to cook it so it can come to room temperature. Close to the end of the 45 mins, turn your oven on and preheat to 350 F.

Heat your cast iron pan or heavy skillet to med-high heat. Add the oil to the pan and when it is nice and hot, add the pork and cook, turning over every few mins, until the tenderloin is nicely browned on all sides. Then put your meat thermometer in the thickest part of the meat and throw it in the oven.

While the pork is cooking, make the tea for the sauce and get all the other ingredients ready for the sauce if you haven't already.

When the internal temperature of the meat reaches 143 F, remove the meat from the oven and the cast iron pan and place on a plate or tray and cover with foil or a lid. Set aside. Leave any juices in the cooking pan.

Place your pan back on the stove and turn the heat to medium. Add the shallots and garlic and cook those for a couple mins. Then add the tea, balsamic vinegar, sugar, salt, and pepper and stir for a few mins while it simmers, scraping any bits off the bottom of the pan.

When the sauce has reduced slightly and has simmered for a few mins, add the knob of butter. Start with 1 tbsp and let it melt. Taste it and if its good, you are done. If you think it could use a little more silkiness add a little more at a time until it tastes good.

When your happy with the sauce. Unveil the tenderloin and place it on a cutting board. (You could add any juices from the tenderloin back into your sauce and give it a stir) Slice it in ½ inch - 1 inch pieces and transfer to your serving platter. Pour the sauce over and serve!