This succulent pork loin will tantalize all of your taste buds. Enjoy how a slight sprinkling of tea brings out the nuances in the ingredients, making each mouthful a symphony of flavors. When preparing pork, gently remove the silver skin (the silvery hued tissue) from the pork and discard it. Removing the silver skin will guarantee pork that’s both tender and full of flavor.
Ingredients:
- 2 lbs boneless pork loin
- 1 tsp. salt
- 1 tsp black pepper
- 2 tsp. vanilla black tea (divided)
- 2 tbsp. olive oil
- 4 tbsp. butter
- ½ cup walnuts
- 1 tsp. cinnamon
- ¼ cup brown sugar
Directions:
- Combine salt, black pepper and 1 tsp. tea in a bowl.
- Rub mixture over the pork loin.
- Heat olive oil in skillet over medium heat. Sear pork loin for seven minutes on one side, six minutes on the other. After searing, the internal temperature should be 140˚F.
- Remove from heating element and tent pork loin in a piece of foil to allow it to continue cooking. Leave in tent for about ten minutes or until internal temperature is 150-155˚F.
- While waiting, combine butter, walnuts, cinnamon, remaining tea and brown sugar in a saucepan. Stir continuously until sauce is warm and butter is fully melted.
- When the pork has reached the appropriate internal temperature remove the tent and pour the butter mixture over the pork.
- For an added treat, make some additional sauce and pour it over roasted vegetables like sweet potatos, carrots and squash.
Recipe provided by Chef Becky Lennerton
