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Smoky Lapsang Souchong Glazed Pork Tenderloin

Smoky Lapsang Souchong Glazed Pork Tenderloin

Dinner
Prep Time
20min
Cook Time
25min
Servings
4
Calories
315
Chef's Note

To prevent the bitterness warning discussed in the blog post, make sure you strictly time the 4-minute steep for your liquid tea base. Over-steeping will extract bitter tannins that can ruin the balance of your sweet-and-savory pan sauce. Additionally, grinding the tea leaves as finely as possible for the rub ensures a smooth crust rather than a gritty texture on the pork.

Tags
pork
lapsang-souchong
tea-infusion
smoky
pan-sauce
cast-iron
dinner
indoor-smoking
Ingredients

  • 2.5 tbsp Lapsang Souchong loose leaf tea (divided)

  • 1/2 cup Boiling water

  • 1 tbsp Dark brown sugar

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • 1.5 tsp Kosher salt

  • 1/2 tsp Coarsely cracked black pepper

  • 1/2 tsp Smoked paprika

  • 1.5 lbs Pork tenderloin, trimmed of silver skin

  • 2 tbsp Grapeseed or canola oil

  • 3 tbsp Pure maple syrup

  • 2 tbsp Apple cider vinegar

  • 1 tbsp Soy sauce or tamari

  • 1 tbsp Cold unsalted butter

Instructions
  • 1

    Preheat your oven to 400 degrees F (200 degrees C).

  • 2

    Prepare the liquid infusion: Steep 1 tablespoon of the Lapsang Souchong tea leaves in 1/2 cup of boiling water for exactly 4 minutes. Strain immediately into a small bowl, discarding the leaves, and set the liquid aside.

  • 3

    Prepare the dry rub: Using a clean spice grinder or mortar and pestle, grind the remaining 1.5 tablespoons of loose tea leaves into a very fine powder. In a small bowl, combine this tea powder with the dark brown sugar, garlic powder, onion powder, kosher salt, black pepper, and smoked paprika.

  • 4

    Pat the pork tenderloin completely dry with paper towels. Season the pork generously on all sides with the tea spice rub, pressing gently to make sure the rub adheres to the meat. Let it sit at room temperature for 10 minutes.

  • 5

    Heat the oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, add the pork tenderloin. Sear on all sides until a beautiful dark, caramelized crust forms, about 6 to 8 minutes total.

  • 6

    Transfer the skillet directly into the preheated oven. Roast for 10 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees F (60 degrees C).

  • 7

    Carefully transfer the pork to a warm cutting board and tent loosely with aluminum foil. Let the meat rest for 10 minutes to allow the juices to redistribute (the internal temperature will rise to a perfect 145 degrees F).

  • 8

    While the pork rests, make the glaze: Place the skillet back on the stovetop over medium heat (use caution as the handle will still be extremely hot). Pour in the reserved brewed tea liquid, maple syrup, apple cider vinegar, and soy sauce. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pan.

  • 9

    Simmer the mixture for 4 to 5 minutes, stirring occasionally, until it reduces to a glossy, syrupy glaze. Remove from heat and immediately whisk in the cold butter until completely melted and emulsified.

  • 10

    Slice the pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter and drizzle the warm, smoky maple-tea glaze generously over the top before serving.

Nutrition Information (per serving)
315
Calories
34g
Protein
16g
Carbs
11g
Fat
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