This succulent pork loin will tantalize your whole taste buds. Enjoy how a slight sprinkling of tea brings out the nuances within the elements, making every mouthful a symphony of flavors. When making ready pork, gently take away the silver pores and skin (the silvery hued tissue) from the pork and discard it. Removing the silver pores and skin will assure pork that’s each tender and filled with taste.

Ingredients:

  • 2 lbs boneless pork loin
  • 1 tsp. salt
  • 1 tsp black pepper
  • 2 tsp. vanilla black tea (divided)
  • 2 tbsp. olive oil
  • four tbsp. butter
  • ½ cup walnuts
  • 1 tsp. cinnamon
  • ¼ cup brown sugar

Directions:

  1. Combine salt, black pepper and 1 tsp. tea in a bowl.
  2. Rub combination over the pork loin.
  3. Heat olive oil in skillet over medium warmth. Sear pork loin for seven minutes on one aspect, six minutes on the opposite. After searing, the inner temperature needs to be 140˚F.
  4. Remove from heating aspect and tent pork loin in a chunk of foil to permit it to proceed cooking. Leave in tent for about ten minutes or till inner temperature is 150-155˚F.
  5. While ready, mix butter, walnuts, cinnamon, remaining tea and brown sugar in a saucepan. Stir constantly till sauce is heat and butter is totally melted.
  6. When the pork has reached the suitable inner temperature take away the tent and pour the butter combination over the pork.
  7. For an added deal with, make some further sauce and pour it over roasted greens like candy potatos, carrots and squash.

Recipe supplied by Chef Becky Lennerton


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Assam Black Tea Leaves, (200+ Cups) 454g | STRONG, MALTY & RICH Loose Leaf Tea | 100% Pure Unblended Assam Tea | Single Origin Black Tea Loose Leaf | Brew as Hot, Iced or Kombucha Tea | FTGFOP1 Grade

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