Instructions:
Bring 5 cups of water to a boil and add the Bigelow Tea bags,
the clove of garlic and the onion wedges. Remove from heat and
cover - let steep for 20-30 minutes. Remove tea bags squeezing well
and discard, along with the garlic and onion. Divide the tea
mixture -set aside 2 cups for the glaze to the remaining 3 cups add
the vinegar, honey, oil, thyme and salt and pepper- stir. This will
be the marinade for the pork.
Once the marinade tea has cooled down somewhat, pour into a
large plastic bag; add pork tenderloin and marinate for 5 hours or
overnight in refrigerator. While pork marinates make the
glaze and ready your vegetables both can be set aside or
refrigerated covered overnight.
Heat your grill to medium; while grill is heating drain
tenderloin from marinade -discard marinade- and wipe loin dry, set
aside. Pour 1/2 cup of the reserved tea glaze into a small vessel
you can work out of. Place pork on grill. Cook for 8-10
minutes on medium. Open grill and brush liberally with tea glaze.
Reduce grill to low, continue to cook pork over the next 8-10
minutes, turning pork and coating well with glaze, 2 or 3 more
times, until thermometer reads 160'. Remove from heat
and let rest for 8-10 minutes. Slice into medallions and serve with
glazed vegetables.
INSTRUCTIONS FOR OVEN BAKING PORK
Prep time approx. 10 minutes
Oven time 20 minutes
Preheat oven to 325°F. Heat oil in a large oven-proof
skillet over medium-high heat. While pan is heating, drain
tenderloin from marinade -discard marinade- and wipe loin dry.
Carefully add tenderloin to hot pan and cook, turning until
brown on all sides, 5-6 minutes. Baste liberally with tea glaze and
place skillet with pork in oven and bake for 8 minutes. Open oven
and baste liberally with tea glaze again. Continue to cook until
thermometer reads 160', about 12-15 minutes, basting pork again
when you remove it from the oven. Transfer pork tenderloin to
platter and let rest for 8-10 minutes. Slice into medallions and
serve with glazed vegetables.
Yield: Serves 4
TEA GLAZE
2 cups reserved Bigelow Tea mixture
3 tablespoons honey
½ teaspoon black pepper
Pinch of salt
Bring remaining 2 cups of tea mixture to a simmer over med-high
heat and cook to reduce. After 45 minutes or so, check it you
want to have about 1 cup no less. Add honey, salt and pepper
and set aside for later or refrigerate overnight.
SEASONAL VEGETABLES WITH BIGELOW TEA GLAZE
1 medium Acorn squash
2 medium carrots, peeled
2 medium Parsnips peeled (can substitute yellow onions)
2 tablespoons butter, salted
½ cup reserved tea glaze
Heat the oven to 400'. Place the butter in an oven proof pan and
put in oven to melt while oven pre- heats. Cut the carrots
and parsnips on the diagonal into 2" pieces. Slice the acorn squash
into rings 1" thick rings-then cut in half. Remove the pan from the
oven - place all the vegetables in pan and carefully toss with
butter to coat. Bake for 10 minutes. Open oven and pour the tea
glaze over the vegetables, stirring well to coat. Continue to bake
until vegetable are tender- and can be pierced by a small knife
point, approximately 15-20 minutes.
Yield: Serves 4