The addition of delicious and versatile tea means this savoury recipe is sure to impress!
- Prep time 20 minutes
- Total time 40 minutes
- Portion size 4 servings
Ingredients
PORK:
EARL GREY TEA SAUCE:
Method
Pork Preheat oven to 350°F. Season pork with salt and pepper; sprinkle with half of the thyme. In large skillet, heat butter and oil over medium-high heat. Add pork; cook, turning often, until golden brown on all sides, 4 to 5 minutes. Transfer to baking dish.
Roast until juices run clear when pork is pierced and just a hint of pink remains inside, 15 to 17 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes.
Earl Grey Tea Sauce Meanwhile, in mug, pour boiling water over tea bag and steep for 3 to 4 minutes. Discard tea bag.
In same skillet, cook shallots over medium-high heat, stirring occasionally until softened, 3 to 4 minutes. Pour in brewed tea and orange juice, scraping up browned bits from bottom of pan with wooden spoon. In small bowl, stir together 2 tbsp cold water and flour. Using whisk, stir mixture into skillet. Stir in maple syrup and mustard; season with salt and pepper. Bring to boil. Let simmer until sauce reduces slightly, 2 to 3 minutes.
Slice pork horizontally to desired thickness. Divide meat among plates; top with Earl Grey Tea Sauce and sprinkle with remaining thyme. Serve with steamed green beans, if desired.
Nutritional facts PER SERVING
- Iron 2.0 mg
- Fibre 0 g
- Sodium 250 mg
- Sugars 6 g
- Protein 40 g
- Calories 340
- Total fat 15 g
- Cholesterol 130 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
