I’ve seen a lot of different dried spice blends lately featuring tea. One of my favorites is an Earl Grey blend from my local spice shop that also includes fennel pollen, black pepper, marjoram, rosemary and granulated garlic. A perfect pairing if you ask me for pork; another perfect pairing with those flavoring and the pork is fresh orange zest. And garlic never hurt anything, right? So I coated the pork tenderloin for this recipe with the spice blend, slivers of garlic stuffed into the pork itself, and the grated orange zest. Bake and serve over peppery watercress or arugula.
(To view this recipe, click on the blue title of the blog post above*)
Earl Grey & Orange Pork T4enderloin
Ingredients:
- 1-1 1/2 lb. pork tenderloin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Early Grey spice blend
- zest of 1 navel orange, chopped
- 3 garlic cloves, slivered
- olive oil
- peppery greens, for serving
Directions:
- Preheat the oven to 350 degrees. Spray a baking sheet with olive oil spray. Cut several slits into the pork itself for the garlic slivers; stuff the garlic into the slits. Drizzle the pork with olive oil; season all over with the salt, pepper and spice blend, along with the orange zest.
- Bake in the preheated oven for 35-40 minutes, or until the internal temp of the pork reaches 145 degrees. Let the pork rest for 10 minutes before cutting and serving over the greens.
Tagged: Earl Grey and orange pork, Earl Grey pork, earl grey tea, garlic, navel orange, orange, orange zest, pork, tea, tea leaves, tenderloin
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