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Tea-Rubbed Pork Tenderloin with Black Tea Pear Sauce
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)
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Tea-Rubbed Pork Tenderloin with Black Tea Pear Sauce

Tea-Rubbed Pork Tenderloin with Black Tea Pear Sauce

Tea-Rubbed Pork Tenderloin with Black Tea Pear Sauce
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:35 minutes
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