Tea Braised Pork Tenderloin Recipes

Steps:

• rub the tenderloin with salt and pepper.
• heat oil in a skillet, add the pork and brown on all sides.
• add to crockpot with onions and tea.
• cover and cook on high for 1 hour.
• reduce heat to low and cook for 6 hours.
• remove pork from crockpot.
• pour cooking liquid into a saucepan, bring to a boil, and reduce to 1/2 cup, about 10 minutes.
• add jelly, chili sauce, brown sugar, balsamic vinegar and cayenne.
• stir until jelly melts.
• add cherries, cook 1 minute more.
• serve sauce over sliced tenderloin, garnish with chives.

Steps:

• Season the meat lightly with salt and pepper. In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside.
• In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips. Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent. Add the soy, sugar, seared meat teabags and water to cover. Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!)
• Bring pot to a boil and lower heat to a simmer. Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart.
• In a large pasta bowl, ladle in stew, and enjoy.
• Wine Suggestion: Honig Cabernet Sauvignon 1997

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Steps:

• in a small sautee pan add olive oil.
• salt and flour pork, pat off excess flour.
• turn on heat to medium, when oil is hot, add pork, give the pan a little shimmy so pork does not stick to the pan.
• brown sides and remove pork. Pour out the oil.
• add balsamic vinegar, demi glace, cream, prosciutto, and a pinch of salt to taste, but make sure you know what the taste is, and that is good. probably more salt than you think, but not too much, duh.
• cook on medium heat until it starts to thicken just before finished add the pork back in and turn off, after a minute or so flip the pork over. pork should be tender, but all the way cooked.
• now enjoy.

Steps:

• Preheat the oven to 350°F.
• Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
• In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
• Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
• Transfer the apples and pork to a plate and allow to rest for 10 minutes.
• While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
• To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.