|
|
| Author |
Messages |
|
Mia
Posts:139
 |
| 08/14/2008 10:33 AM |
|
Tea Brined Pork Tenderloin from Chef Kyle Mendenhall of The Boulder Dushanbe Teahouse, Boulder
serves four
Ingredients
8 c Lapsang Souchong tea, brewed
1/2 c kosher salt
1/2 c brown sugar
1 Tbsp whole black peppercorns
4 cloves
3 bay leafs
1/2 medium yellow onion, finely diced
4 cloves garlic, peeled
1 orange, cut in half
4 6-oz portions of cleaned all-natural pork tenderloin, cleaned
Method
Brew 8 cups Lapsang Souchong tea. While tea is still warm stir in salt and sugar. Transfer tea mixture to large pot and add remaining ingredients. Bring mixture to a boil, turn off heat and allow to cool. When tea brine is cool add portioned pork tenderloins and place in refrigerator for 12 to 24 hours. After the pork has brined, pat dry with towel, season with salt and pepper, and grill for 7 mins on each side or until medium.
Special Notes
Serve pork with your favorite summer salad or-like we do-with tea boiled potatoes, tamarind pork sauce and chipotle butter. We recommend the pork grilled, as it enhances the smoky flavors of the Lapsang Souchong tea but it is just as tasty pan seared or roasted.
|
|
|
|
|
|
| You are not authorized to post a reply. |
|
|
|
ActiveForums 3.7
|
|
|
|
|
| Blak Cosmo | | Blak Cosmo Combine 1-1/2 parts STOLI Blakberi, 1 part cranberry juice, 1... | | Cherry Bomb | | Cherry Bomb Fill 3/4 of a pint glass with your favorite energy drink. Dr... | | Side Car from The Oceanaire Seafood Room, Phildelphia | | Side Car from The Oceanaire Seafood Room, Phildelphia Fill a shaker with... | | Lamb Soulvaki from Chef Costa Arabatzis of Ziziki’s | | Lamb Soulvaki from Chef Costa Arabatzis of Ziziki’s serves eight Ingr... | | Daiquiri | | Daiquiri In a shaker filled with ice, mix 3 ounces Bacardi Rum, 1 ounce ... | | Blackberry Pineapple Muddle Drink from Deseo at The Westin Kierland Resort and Spa, Phoenix | | Blackberry Pineapple Muddle Drink from Deseo at The Westin Kierland Resort ... | | Pomegranate Mojito from Fuego Bistro, Phoenix | | Pomegranate Mojito from Fuego Bistro, Phoenix Rim a highball glass with ... | | Ceviche 'Sangrita' Dressing from Eclipse di Luna | | Ceviche 'Sangrita' Dressing from Eclipse di Luna Ingredients 2 pounds r... | | Jackie "O" from Martini Grill, New Jersey | | Jackie "O" from Martini Grill, New Jersey Vigorously shake 1-1/2 ounces ... | | Passion Breeze Cocktail | | Passion Breeze Cocktail In a shaker, combine 1 1⁄2 ounces Malibu Passion... | | Sanctuary from Tantalum. Orange County | | Sanctuary from Tantalum. Orange County In a highball glass filled with i... | | Kahlúa Nutbread Frappé | | Kahlúa Nutbread Frappé In a blender, combine 1 part Kahlúa Hazelnut Liqu... | | Peso's 'Prickly Pear' Margarita from Peso’s Kitchen and Lounge, Seattle | | Peso's 'Prickly Pear' Margarita from Peso’s Kitchen and Lounge, Seattle ... | | Public House Lemonade from Public House, Philadelphia | | Public House Lemonade from Public House, Philadelphia Fill a pint glass ... | | Morganna Martini from Field House, Philadelphia | | Morganna Martini from Field House, Philadelphia In a shaker with ice, co... | | Stoli Blakberi Smash | | Blakberi Smash Muddle 3 lime wedge in a highball glass. Fill glass with ... | | Jumbo Shrimp Oreganata from Giuseppe Fanelli, featured chef at the James Beard House | | Jumbo Shrimp Oreganata from Giuseppe Fanelli, featured chef at the James Be... | | Beef Yakatori from Ling and Louie’s, Denver | | Beef Yakatori from Ling and Louie’s, Denver serves four Ingredients ... | | Hacienda Margarita from Agave Bar and Grill, Chicago | | Hacienda Margarita from Agave Bar and Grill, Chicago Hibiscus syrup avai... | | London Lemonade | | London Lemonade In a shaker filled with ice, combine 1 ounce Beefeater G... |
|
|
|
|