Tea-Smoked Pork Tenderloin
This recipe I found on the Internet and just had to try and it was awesome.
This recipe comes from Justin Brunson.
First you will need to make a Brine and you will be using 1 cup of Black tea leaves or loose leaf tea..
Brine:
1 gallon of water
1 Cup Brown Sugar ( this is used to caramelize your meat when cooked)
1 Cup Kosher Salt
1 Tbs of Mustard Seed
1 Tbs of Black Pepper Corns
1 Tbs. Coriander Seeds
4 Bay Leafs
1 Cup of your Favorite Black Tea
Mix all ingredients into a pot bring to boil strain and cool. Add 6 pork tenderloins and brine for 8 hours, remove the tenderloins from the brine and let dry for 12 hours on a rack inside the refrigerator. This will allow for the smoke to stick to the pork.
Tea Smoking:
1 Cup of Black Tea
1/2 Cup Belgian Rock Sugar grind down
1/2 Cup Kosher Salt
Mix ingredients in bowl. Then make a packet with two layers of tin foil. Put smoking mixture into the tin foil packet and poke holes in the top of packet. Us packet on your charcoal grill or put it directly on top of your heating elements o your smoker. Do not try this in an inside oven!
Believe me you will not like the results plus it will also set off your smoke detectors.
My favorite black teas to use with this is the Darjeeling, Monkey Picked and the Mango Black, but you can use your favorite and just play with this recipe and see which black you like best.
Have a Teariffic Day and Happy Cooking!
