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Tea-Rubbed Pork Tenderloin with Black Tea Pear Sauce

Tea-Rubbed Pork Tenderloin with Black Tea Pear Sauce

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

4 bags English breakfast tea, cut open and emptied
1/8 tsp. freshly ground black pepper
1/2 Tbsp. light brown sugar
1/2 tsp. smoked paprika
1/2 tsp. sea salt
1/8 tsp. cinnamon
1 lb. pork tenderloin
grated zest from 1/2 lemon (optional garnish)
1 Tbsp. unsalted butter (Sauce)
6 ripe but firm pears, peeled, cored, and thinly sliced (Sauce)
1 shallot, thinly sliced (Sauce)
1/8 tsp. sea salt (Sauce)
1/8 tsp. freshly ground black pepper (Sauce)
2 tsp. fresh lemon juice (Sauce)
zest from 1/2 lemon cut into 1-inch strips (Sauce)
6 Tbsp. brewed English breakfast tea (Sauce)

directions:

1. Prepare the pork. In a small bowl combine tea, pepper, brown sugar, paprika, salt, and cinnamon and mix until well combined. Coat pork with tea mixture so that all sides are well covered. Let rest at room temperature for 10 minutes.
2. Line a baking sheet with foil, spray with vegetable cooking spray, and set on the center oven rack. Preheat broiler for 5 minutes.
3. Place pork on heated baking sheet. Broil for 10 minutes, turning once during cooking, then lower heat to 325 degrees F and cook until a thermometer inserted into the thickest part reaches 140 degrees F, about 5 to 8 minutes.
4. Remove from oven and let rest for at least 10 minutes (temperature will reach 145 degrees F).
5. While pork is cooking, prepare the pear sauce. In a large nonstick skillet, melt butter over medium-high heat. Add pears, shallot, salt, and pepper and cook for 5 minutes, stirring frequently, just until pears and shallot begin to soften, but still hold their shape (sauce should not be the texture of applesauce). Add lemon juice, zest, and tea and cook until liquid is mostly absorbed, about 5 to 7 minutes. Let cool for at least 5 minutes before serving.
6. To serve, divide pear sauce among 4 plates. Slice pork diagonally against the grain and place slices partially on top of the pears. If desired, top with curls of grated lemon zest.
Source: Hannaford fresh Magazine, January - February 2013

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Quantity Ingredients  
4 bags English breakfast tea, cut open and emptied  
1/8 tsp. freshly ground black pepper  
1/2 Tbsp. light brown sugar  
1/2 tsp. smoked paprika  
1/2 tsp. sea salt  
1/8 tsp. cinnamon  
1 lb. pork tenderloin  
grated zest from 1/2 lemon (optional garnish)  
1 Tbsp. unsalted butter (Sauce)  
6 ripe but firm pears, peeled, cored, and thinly s  
1 shallot, thinly sliced (Sauce)  
1/8 tsp. sea salt (Sauce)  
1/8 tsp. freshly ground black pepper (Sauce)  
2 tsp. fresh lemon juice (Sauce)  
zest from 1/2 lemon cut into 1-inch strips (Sauce)  
6 Tbsp. brewed English breakfast tea (Sauce)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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