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Recipe for Pu-erh Pork Tenderloin Apple Salad

One thing I have found in my many adventures of cooking with tea is that Pu-erh and pork make a wonderful pairing. Throw in a touch of sweet to this unlikely pair and you will be amazed at the spectacular results. This recipe will be one you are sure to use over and over again. Our adventure starts the night before creating a simple marinade and will end with a delicious dish sure to delight your friends and family.

Recipe for Pu-erh Pork Tenderloin Apple Salad - takes the chill out of the air! (photo by Janet Sanchez, all rights reserved)
Recipe for Pu-erh Pork Tenderloin Apple Salad – takes the chill out of the air! (photo by Janet Sanchez, all rights reserved)

2 pork tenderloins 1-1 ½ lbs each
½ cup water
1 tbsp Puerh tea
½ cup pressed apple cider
1 brown ale beer
2 tsp salt
3 tbsp honey

First heat your water in the microwave for about 45 seconds or until boiling. Place your Pu-erh tea in and allow it to steep for 5-8 minutes. Meanwhile, combine the cider and beer into a sealable container or zip top bag large enough to fit your tenderloins. Make sure you use cold cider and beer to ensure the marinade will be cool enough to put your tenderloins in immediately. Once the tea has finished steeping remove the tea then add in the salt and honey, stir to dissolve. Combine your tea and cider/beer mixture together. Place your tenderloins in the container with the marinade, seal and let it sit in the fridge overnight. You can marinade it for 2-4 hours with decent results but it is best when left overnight.

Preheat your oven to 350°. Remove the marinated tenderloin from the container and pat dry. Lightly season the pork with salt and pepper. Place in a preheated oven safe pan over medium high heat to sear all sides. Cook for about 2-3 minutes per side or approximately 10 minutes total. Place the pan into the oven for 5-15 minutes depending on the thickness of the meat. Cook to the USDA recommended temperature of 145°. Once cooked through, tent with foil and allow it to set for 5 minutes before slicing.

6 cups arugula
1-2 honey crisp apples cored & halved then sliced thin
¼ cup pressed apple cider (substitute: cider vinegar)
1 tsp Dijon mustard
1 tsp salt
1/8 tsp pepper
¼ cup canola or vegetable oil
¼ cup sliced raw almonds (optional)

In a small bowl place cider, mustard, salt and pepper, then drizzle in the oil while whisking until dressing emulsifies. Place your arugula and apples in a large bowl and pour over desired amount of dressing. Toss together until everything is lightly coated. Place the dressed salad onto a plate sprinkle with almonds if desired and place a few slices of your pork tenderloin on top. This recipe serves about 6 people.

Such a wonderful way to dazzle your dinner guests with this light yet hearty, earthy yet sweet plate if perfection. Serve a lovely cup of tea after the meal and you have a dinner party that won’t soon be forgotten.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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