Description
An elegant main course featuring a spice-rubbed pork tenderloin roasted to perfection. A unique pan sauce made with brewed tea and balsamic vinegar adds a sweet and tangy finish.
Ingredients
Units
Scale
- 3 tea bags
- 1/2 teaspoon (2.5ml) cinnamon
- 1 teaspoon (5ml) garlic powder
- 1 tablespoon (15ml) coconut palm sugar
- 1 teaspoon (5ml) salt
- 1 tablespoon (15ml) coconut oil or another oil with a high smoke point
- 2 lb (0.91kg) pork tenderloin
- 1 1/2 cups (355ml) water
- 2 tea bags (steep for 10 mins)
- 1 shallot (diced)
- 1 clove garlic (minced)
- 3/4 cup (177ml) balsamic vinegar
- 1 tablespoon (15ml) and 1 teaspoon (5ml) coconut sugar (or brown sugar)
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) pepper
- 1 - 2 tablespoons (15-30ml) butter
Instructions
- MAKE THE RUB
- Open the three tea bags and empty into a mortar and pestle or a grinder. Add the rest of the ingredients (cinnamon, garlic powder, coconut palm sugar, and salt) and grind them all together until the mixture is well mixed and powdery. Rub the mixture all over the pork tenderloin until it’s covered completely. Cover the pork and place it in the fridge until you are ready to cook it.
- COOK THE PORK
- When you are ready to cook the tenderloin, take it out of the fridge about 45 minutes before you want to cook it so it can come to room temperature. Close to the end of the 45 minutes, turn your oven on and preheat to 350°F (177°C).
- Heat your cast iron pan or heavy skillet to medium-high heat. Add the oil to the pan and when it is nice and hot, add the pork and cook, turning over every few minutes, until the tenderloin is nicely browned on all sides. Then put your meat thermometer in the thickest part of the meat and transfer it to the oven.
- While the pork is cooking, make the tea for the sauce (steep 2 tea bags in 1 1/2 cups of hot water for 10 minutes) and get all the other ingredients ready for the sauce if you haven’t already.
- PREPARE THE SAUCE
- When the internal temperature of the meat reaches 143°F (62°C), 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 of minutes. Then add the tea, balsamic vinegar, sugar, salt, and pepper and stir for a few minutes while it simmers, scraping any bits off the bottom of the pan.
- When the sauce has reduced slightly and has simmered for a few minutes, add the butter. Start with 1 tablespoon and let it melt. Taste it and if it’s 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 you’re 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 1/2 inch to 1 inch (1.3-2.5 cm) pieces and transfer to your serving platter. Pour the sauce over and serve!
Notes
Marinate the pork overnight for best flavor. Use a meat thermometer to avoid overcooking. Let the meat rest to retain juices. Prepare the tea for the sauce in advance. Use a heavy pan for browning to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 80