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Orange Pekoe Rubbed Pork Tenderloin

Add this juicy, fragrant tenderloin to your BBQ menu! The pork can marinade for up to 24 hours so it’s the perfect make-ahead recipe for busy weeknigh

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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