Tetley Orange Pekoe Rubbed Pork Tenderloin with Grilled Peach Salsa

Add this delicious and fragrant entrée to your summer BBQ menu. The pork can marinade for up to 24 hours so it’s the perfect make ahead recipe for busy weeknights and easy entertaining.Try serving this versatile side dish with roasted chicken, pork or fish.

orange-pekoe-rubbed-pork-tenderloin

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Serves: 6

Ingredients

Tea Rub:

  • 3 bags - Tetley Orange Pekoe Tea
  • 1/4 cup (60 mL) - orange juice
  • 1/4 cup (60 mL) - honey
  • 1/4 cup (60 mL) - canola oil
  • 2 tbsp (30 mL) - fresh lemon juice
  • 1 tsp (5 mL) - paprika
  • 1 tsp (5 mL) - dried thyme leaves
  • 1 tsp (5 mL) - salt
  • 1/4 tsp (1 mL) - ground allspice
  • 1/4 tsp (1 mL) - ground ginger

Grilled Pork:

  • 6 - peaches, pitted and quartered
  • 2 - pork tenderloins, about 1 lb (500 g) each
  • 1 tbsp (15 mL) - oil
  • 1/4 cup (60 mL) - finely chopped red onion
  • 1/4 cup (60 mL) - finely chopped fresh parsley
  • 1/4 cup (60 mL) - orange juice
  • 1 tbsp (15 mL) - honey
  • 1/4 tsp (1 mL) - salt

Directions

  1. Tea Rub: Open tea bags and place the leaves in a small bowl. Stir in orange juice, honey, oil, lemon juice, paprika, thyme, salt, allspice and ginger.
  2. Grilled Pork: Toss peaches in some of the tea rub until well coated. Cover and refrigerate. Toss the pork with the remaining tea rub. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
  3. Preheat the grill to medium-high; grease the grate well. Grill peaches for 5 to 8 minutes or until marked. Cool slightly and finely chop. Stir peaches with red onion, parsley, orange juice, honey and salt; set aside.
  4. Remove pork from marinade; save extra marinade. Grill the pork, for 15 to 20 minutes, or until an instant read thermometer registers 155°F (66°C) when inserted into the thickest portion of each tenderloin. Rest for 5 minutes before slicing.
  5. Meanwhile, heat the extra tea marinade in a small saucepan set over medium-high heat; bring to a boil. Cook, stirring occasionally, for 2 to 3 minutes or until slightly reduced. Strain and discard solids. Serve sliced pork with tea sauce and grilled peach salsa..

Tetley Tips

  • If peaches are not in season, use pineapple in the salsa.
  • Substitute boneless, skinless chicken breast for the pork tenderloin, if desired.
  • Tea is a great addition to homemade marinades – it adds depth of flavour without the high sodium content of many store-bought marinades and it acts as a natural tenderizer thanks to its high level of tannins.
  • Per serving: 417 calories, 17 g fat, 119 mg cholesterol, 366 mg sodium, 18 g carbohydrates, 2 g fibre, 16 g sugar, 45 g protein.

Per serving: 417 calories, 17 g fat, 119 mg cholesterol, 366 mg sodium, 18 g carbohydrates, 2 g fibre, 16 g sugar, 45 g protein.