Tea Braised Pork Tenderloin
Elevate your dinner table with this Tea Braised Pork Tenderloin, a harmonious blend of tender pork and the rich, aromatic notes of black tea. This unique recipe combines pantry staples like soy sauce, honey, and rice vinegar with fragrant garlic and fresh ginger to create a beautifully complex braising liquid. The pork tenderloin is first seared to golden perfection, locking in its juices before being gently simmered in the tea-infused sauce for incredible flavor. The dish is finished with a glossy, thickened sauce that clings to each slice, making every bite irresistible. Serve with steamed rice or roasted vegetables for a sophisticated meal that’s deceptively simple to prepare. Perfect for weeknights or special occasions, this dish is a show-stopping fusion of savory and slightly sweet flavors that will impress every palate.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 pieces black tea bags
- 3 cups water
- 0.25 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 0.5 tsp ground black pepper
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 2 pieces green onions (optional, for garnish)
Instructions
In a medium saucepan, bring 3 cups of water to a boil. Add the black tea bags and steep for 5 minutes. Remove the tea bags and discard them.
To the brewed tea, add the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and ground black pepper. Stir until well combined. Set aside.
Trim any excess fat or silver skin from the pork tenderloin. Pat it dry with paper towels and season lightly with black pepper.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This step locks in the juices.
Reduce the heat to medium-low and pour the tea mixture into the skillet, ensuring the pork tenderloin is partially submerged. Cover the skillet with a lid.
Simmer the pork tenderloin in the tea mixture for 25-30 minutes, turning occasionally to coat it in the liquid. Ensure the internal temperature of the pork reaches 145°F (63°C).
Remove the pork tenderloin from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.
Increase the heat to medium and let the remaining tea mixture reduce slightly. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the skillet to thicken the sauce.
Slice the pork tenderloin into medallions and drizzle the reduced tea sauce over the top. Garnish with chopped green onions if desired.
Serve the tea braised pork tenderloin with your choice of sides, such as steamed vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 35.4 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 126 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
