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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: Prep time: 15 min. Soak time: 6-12 hours Cook time: 1 hour
Serving Size: 5-8 servings
  • 8 c. boiling water
  • 6 tsp. lapsang souchong tea leaves
  • 3 whole star anise
  • 1 tsp. fresh ground black pepper
  • 1/3 c. kosher salt
  • 1/3 c. molasses
  • 2 lb. pork tenderloin
  • 1 1/2 c. white wine (Riesling is recommended)
Combine over low heat 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. Cover and refrigerate 6-12 hours.
Preheat oven to 375°F.
Remove the pork tenderloin from the brine 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 wine into the open end of the aluminum foil packet, then tightly close that end. Place the aluminum foil packet into a baking dish and cook 1 hour. Pork is done when internal temperature reaches 160°F.
Allow the pork tenderloin to rest for 20 min. before slicing. Slice, serve with your favorite side dishes, and enjoy.

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