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Carolina Pork Tenderloin with Peach BBQ Sauce and Sweet Potato Hash Browns


1 tablespoon hickory barbecue seasoning blend
2 pounds pork tenderloin, cleaned
2 cups prepared virgin Bloody Mary mix
1 1/2 cups peach nectar
1 teaspoon Worcestershire sauce
1/4 cup apple cider vinegar
3 tablespoons brown sugar
1 teaspoon granulated garlic
2 teaspoons hot sauce
Freshly cracked black pepper
2 1/2 cups chopped frozen peaches
Hash Browns:
3 tablespoons vegetable oil
2 tablespoons butter
4 cups sweet potatoes, peeled and shredded
1 to 2 cups bagged frozen onions and red bell pepper mixture, chopped
1/4 cup chopped fresh celery leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 fresh peaches, sliced
2 tablespoons chopped parsley leaves



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