Recipe development by John Callaway
1 quart prepared Lapsong Souchong black tea*
¼ cup salt
1 tablespoon sugar
12 large slices ginger
1 (14-ounce) pork tenderloin
1 tablespoon vegetable oil
1 recipe Shui Xian Tea Rice (see Download)
• In a gallon-size zip-top bag, combine tea, salt, sugar, and ginger to
make brine. Set aside.
• Trim silver skin from pork tenderloin. Place pork in brine, and
seal bag, removing as much air as possible. Refrigerate for 30
• Preheat oven to 350°.
• Remove pork from brine, and discard brine. Pat pork dry. Rub pork
• Heat a large nonstick ovenproof skillet. Add pork to hot skillet, and
sear on all sides. Place skillet with pork in oven to finish cooking
until internal temperature of pork registers 145° on an instantread
thermometer. Transfer pork to a carving board, and let rest
for 10 minutes before slicing.
• Serve with Shui Xian Tea Rice, if desired.
*For testing purposes and for the contest, we used Teas Etc, teasetc.com.
Bring 1 quart water to a boil over high heat. Place 8 teaspoons
Lapsong Souchong tea leaves in a large teapot. Pour prepared hot water
over tea leaves. Steep for 5 minutes. Strain and discard leaves. Let tea
cool to room temperature before using.
(Pictured with Shui Xian Tea Rice)