How tea transforms pork loin into a juicy flavor delight
Pork loin cooked in tea might surprise even experienced home cooks, but it truly works. The tannins in tea act like a natural marinade, softening the meat, enhancing its flavor, and ensuring that even days after preparation, the pork loin remains juicy.
Are you tired of dry pork loin from the oven? Had enough of deli meats full of preservatives and additives? It's time to try this unconventional idea that delivers amazing results. Cooking pork loin in tea is not the latest internet trend but a proven, homemade method for juicy, aromatic meat. This dish can be served hot or sliced into thin pieces for a luxurious cold cut. Best of all, there's no need for specialized equipment or costly ingredients—you likely already have everything you need in your kitchen.
Recipe for pork loin in tea
Pork loin in tea is a brilliant alternative to traditional meat processing methods. It's a simple way to make homemade cold cuts without artificial ingredients, perfect for both special occasions and everyday sandwiches.
Ingredients for cooking the meat:
- 2.6 lbs pork loin without bones
- 4 bags of black tea (or 2 tablespoons of loose leaves)
- 0.5 gallons of water
- 2 bay leaves
- 3 allspice berries
- 6 black peppercorns
- 2–3 cloves of garlic
- 1 tablespoon of salt
- 1 teaspoon of sugar
Ingredients for the marinade:
- 2 tablespoons of mustard
- 1 tablespoon of honey
- 1 tablespoon of oil
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of pepper
- 1/2 teaspoon of marjoram
- Optional: a pinch of chili
Preparation:
- Boil 0.5 gallons of water, add the tea, and steep for 10 minutes. Remove the bags or strain the leaves.
- Add spices, garlic, salt, and sugar to the tea infusion. When the broth cools slightly, place the pork loin in it.
- Cook on low heat for about 40 minutes, then leave it in the broth overnight (or at least 4–5 hours).
- After removing, rub the meat with the marinade and roast at 392°F for 15 minutes. This gives it a beautiful, aromatic crust while keeping the inside moist and flavorful.
Why is it worth cooking meat in tea?
Although it may sound unusual, black tea has properties that positively affect the structure of meat. The tannins act as natural marinades, softening the fibers, allowing spices to penetrate, and preventing the meat from drying out during cooking.
Additionally, tea provides a delicate, slightly spicy aroma that complements flavors like garlic, mustard, and honey. It's a natural, low-calorie alternative to pre-made marinades or flavor cubes, and the final result will surprise even those who have been wary of cooked pork loin.
