Spiced Pork Tenderloin with Black Tea Reduction
Black Tea makes a great BBQ sauce. Who knew?
- 2 pork tenderloins, roughly 12 oz (350 g) each or substitute with 6 chicken breasts, roughly 4.5 oz (125-130 g) each
- 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 tspcayenne pepper
- 1 tsp ground cumin
- 4 cups NESTEA®
- 1 fresh orange juice
In a glass pie plate, combine all the spices, salt and pepper.
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.
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.
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.
Transfer pork to carving board and loosely tent with aluminium foil for 10 min before cutting.
Cut into 3/4" slices and drizzle with black tea and orange reduction.