Tender and juicy, this flavorful recipe uses the tannins in Assam black tea to draw out the pork loin’s moisture. Creating a succulent and satisfying dish that’s easy to prepare and delicious to enjoy. The leftover marinade is used to make a rich sauce at the end.
Black Tea Marinated Pork Loin
- 1 Small Saucepan
- 1 Roasting pan
- 1 Strainer
- 1 Non-reactive container with lid Or resealable plastic bag
- 1.5 pound pork loin
- 1.5 tsp loose leaf Assam black tea
- 1 tbsp Dijon mustard
- 1 tbsp dried thyme or one sprig of fresh thyme, chopped
- 1 tbsp dried oregano or one sprig of fresh oregano, chopped
- 1 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic chopped
- 1 tsp kosher salt
- 1 tsp cracked black pepper
Brew the tea
- Steep the Assam black tea in 1.5 cups of just boiling water, about (90-95 Celsius or 194-204 F) for 4 minutes. Set aside to cool.
Make the Marinade
- In a non-reactive container or resealable plastic bag, combine the rest of the ingredients together. Add the pork loin and refrigerate for at least 2 hours or overnight if possible.
Roast the Pork Loin
- Remove the pork loin from the fridge an hour before cooking to allow it to come up to room temperature.
- Preheat oven to 205 C (400 F)
- Remove the pork tenderloin from the container or bag and place it in a baking dish. Spoon a little bit of the marinade over the top. Save the rest of the marinade for the sauce later.
- Bake the pork loin for about 20 minutes. Turn over after 10 minutes and spoon a little more marinade over the top. Cook until the internal temperature reaches 63 C (145 F). The pork will be slightly pink in the center.
- Remove the pork from the oven and let it rest for 8-10 minutes before slicing it into thin medallions.
Make the Sauce
- While the pork is roasting, pour the leftover marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce for 5-10 minutes to thicken it. Taste and adjust the seasoning if necessary, If the sauce is too salty, add a splash of cream or milk and a teaspoon of butter to balance it out. Strain the sauce and pour over the sliced pork loin.