Pork tenderloin in smoked tea and herbs
Pork tenderloin in smoked tea and herbs indicate how to turn an anonymous piece of meat into a firework of exquisite flavours.
Pork tenderloin is a rather anonymous piece of meat, but it has a great ability to absorb aroma from herbs like thyme, rosemary and fennel. Grated orange zest gives the meat a fresh touch, while the smoked tea adds depth to the flavour.
500 g pork tenderloin
1 orange (zest)
1 tbsp smoke tea
1 tbsp fennel seeds
1 tsp dried thyme
Olive oil, salt and pepper
Mix grated orange zest with thyme, fennel seeds and smoke tea leaves.
Rub the mixture into the tenderloin and let it rest for 20 minutes.
Heat up the olive oil in a frying pan and fry the tenderloin on all sides until crisp and golden.
Place the meat on a bed of pre-boiled potatoes in an oven-proof dish.
Heat the oven to 220 C / 430 F and roast the meat and potatoes together for 15 minutes.
Serve the pork tenderloin in smoked tea and herbs with roasted potatoes.