Blogathon 27 – 19:00

Another of the recipes I really enjoyed (we had it for lunch) was the Spiced Pork Tenderloin with Black Tea reduction.

2 pork tenderloins, roughly 12 oz (350 g) each or substitute with 6 chicken breasts, roughly 4.5 oz (125-130 g) each

Rub Mixture:
4 tbsp kosher salt
1 tbsp ancho chile powder (or regular chili powder)
2 1/2 tsp fresh ground black pepper
2 tsp garlic powder
2 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp ground cumin

Black Tea Glaze:
4 cups NESTEA Iced Tea Natural Lemon Flavour
1 cup fresh orange juice

1. In a glass pie plate, combine all the spices, salt and pepper.

2. Rinse and pat the meat dry. Roll and pat meat in the spice mixture until well covered. Place tenderloins in a 9″ x 13″ glass baking dish, cover with plastic wrap and refrigerate.

3. In a medium saucepan, bring black tea to a strong simmer and reduce to 1 cup (around 1 1/2 hours) stirring occasionally. Once tea has reduced, add orange juice and remove 1/2 cup to reserve for brushing. Reduce remaining tea mixture until slightly thickened.

4. Oil bbq grill and then set one side to high heat and the other to moderate. Sear meat over high heat for 3 min. Then move to moderate heat and grill for additional 10 min. Repeat on flip side. Grill on moderate side until meat thermometer reads 285° – 300° F. Lightly brush with the black tea mixture reserved for basting, during final stages of cooking.

5. Transfer pork to carving board and loosely tent with aluminum foil for 10 min before cutting.

6. Cut into 3/4″ slices and drizzle with black tea and orange reduction.

Serves 6

Usually I scoff at recipes put together by large brands. They often consist only of “assembling” dinner by just opening a bunch of packages and combining the contents. But this was good. And I do not take my BBQ lightly. So snaps to the test kitchen that put this recipe together!

You can find this, and other recipes at

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