The Daring Cooks: Cooking with Tea

This month, for the Daring Cooks Challenge, we are encouraged to experiment with savory dishes using tea.  I've had desserts that used tea - heck, I even made chai tea cupcakes, but never before in a main dish.  This pork dish was amazing!  So very moist and tender with just the subtle taste of peach.  I'm definitely going to try incorporating tea into more dishes!

Blog-checking lines: Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.

Peach tea pork tenderloin

http://www.greenteahouse.eu/stash-tea-recipes-pork-tenderloin-with-peach.html

4 Stash Peach tea bags 

Salt & Pepper 

1/3 cup brown sugar 

1/2 cup water

 1 tbsp Dijon Mustard 

1 pork tenderloin, about 2lbs

1/2 cup chicken stock

 1 tbsp olive oil 

4 sprigs fresh thyme

 Directions:

Place 4 Peach tea bags in a tea cup and pour in 1/2 cup of boiling water. Let steep for 4 minutes. Remove tea bags. In a sauce pan combine brown sugar and tea concentrate. Mix well. Add the Dijon mustard, mix and bring the sauce to a boil. Whisk in the stock and let simmer for 1 minute. Set aside.

Salt and pepper the tenderloin. Heat the oil in the skillet on medium-high heat and sear the pork on each side. Add the peach sauce and the sprigs of thyme. Reduce the heat and cover. Cook over low heat until the pork is cooked through, approximately 20-30 minutes. Pork should register at least 150 degrees on a meat thermometer. Remove the pork from the pan, cover and let sit for 5-10 minutes. Keep sauce warm over low heat.

Pour any pork drippings back into the sauce and slice the pork. Serve peach sauce over pork.