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Lapsang Souchong Brined Pork Tenderloin

Submitted by: Anonymous

Brining the pork tenderloin renders it tender and full of subtle and complex flavors.

Prep Time: 15 minutes prep
6 - 12 hours brining
1 hour cook time
Serving Size: 6 - 8

Ingredients

8 c boiling water
6 t Lapsang Souchong tea leaves
3 whole star anise
1 t fresh ground black pepper
1/3 c kosher salt
1/3 c molasses
2 lb pork tenderloin
1 1/2 c white wine (Riesiling is recommended)

Directions
Combine all ingredients except pork and wine and stir until the salt and molasses are dissolved to create the brine solution. Allow to cool.

Place the pork tenderloin and the brine solution in a container that allows the tenderloin to be completely submerged in the brine solution. Cover and refrigerate for 6 - 12 hours.

Preheat oven to 375 degrees.

Remove the pork tenderloin from the brine solution and place it on a sheet of heavy duty aluminum foil. Discard the brine solution. Bring the long sides of the aluminum foil together and tightly roll down together. Tightly close one end of the aluminum foil packet. Pour the wine into the open end of the aluminum foil packet and tightly close that end. Place the aluminum foil packet into a baking dish and cook for 1 hour. Check that the internal temperature of the pork tenderloin has reached 165 degrees or continue cooking until it does.

Allow the pork tenderloin to rest for 20 minutes before slicing. Slice, serve with your favorite side dishes and enjoy.