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:

• 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:

• Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
• In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

Steps:

• Preheat the oven to 325°F.
• Season the pork with the salt and pepper to taste. Let stand at room temperature for 15 to 30 minutes, to lose the cold from the refrigerator and for the salt to do its magic.
• Heat the oil in a 10-inch cast-iron skillet or a heavy-bottom sauté pan. Add the roast and sear on all sides, 15 to 20 minutes, until a dark golden crust forms.
• Remove the roast using tongs and transfer to a rimmed platter. Turn the heat to medium, deglaze the pan with the rum, and bring to a simmer, scraping up the brown crusty bits with the back of a wooden spoon. Cook until the alcohol evaporates, about 45 seconds. Add the tamarind paste, onions, chicken broth, and panela, and bring to a simmer. Return the pork to the pan. Carefully transfer the skillet to the preheated oven and roast for 40 to 50 minutes, until the internal temperature on a meat thermometer reaches 145°F.
• Remove the pork loin from the sauce and transfer to a rimmed serving platter. Tent with foil and allow to rest, for 10 to 15 minutes. Meanwhile, finish the sauce: stir the horseradish and mint leaves into the sauce. Taste for seasoning and add a bit more salt if needed. To serve, cut the pork into medallions and spoon the sauce and onions over the loin.