Black Tea Marinated Pork Loin

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
Black Tea Marinated Pork Loin
Print Recipe
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.
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Black Tea Marinated Pork Loin
Black Tea Marinated Pork Loin
Print Recipe
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.
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Ingredients
Servings: servings
Instructions
Brew the tea
  1. 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
  1. In a glass baking dish 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
  1. Remove the pork loin from the fridge an hour before cooking to allow it to come up to room temperature.
  2. Preheat oven to 205 C (400 F)
  3. Remove the pork tenderloin from the glass dish 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.
  4. 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.
  5. Remove the pork from the oven and let it rest for 8-10 minutes before slicing it into thin medallions.
Make the Sauce
  1. 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.
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