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
- Preparation time: 15 minutes
- Cook time: 25 minutes
- Total time: 1 hour & 40 minutes
- Serves: 6
- Difficulty: Medium
Directions
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.
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.
- 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.
- 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.
- Meanwhile, heat the extra tea marinade in a small saucepan set over medium-high heat; bring to a boil.
- Cook and stir 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.
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