Friday, March 18, 2016

Gluten Free Seared Pork Loin w/ Chinese Black Tea and Lemon Pan Sauce

This is a quick, easy and delicous dinner idea, courtesy of some pantry ingredients, including Chinese Black Tea.  This tea is an excellent substitute for stock or broth, say a cup or less, instead of using just plain water.  The color aids in the browned desired look of just about any finishing sauce, perfect for deglazing.  I was curious and it paid off!  The tea lends a light and earthy element, complimenting the rosemary sprig thrown into the pan while the protein sears.  This recipe is featured alongside another creation of mine, Pumpkin Vermicelli w/ Merlot-Almond Butter Sauce coming up on my next installment!
The  implementation of the black tea serves many purposes, both positive and beneficial.  This tea comes from the Camellia Tea Plant.  There are studies that show this miraculous beverage contains a chemical called polyphenol, which is one of many antixoidants it possesses.  Studies also show that ingesting this tea in it's pure form, without sugar, is a great choice, since it is low in calories and sodium.
Chinese Black Tea is also accredited with lowering cardiovascular risks, helping to aid in the recovery from brain injuries, hearing  and also help slow and offset the progression of Parkinson's.  Now that's a mouthful worth having.  The tea may be brewed the day ahead and refrigerated and will keep up to a week in an airtight container.
8 slices, boneless pork loin, about 1 1/2 lbs., 1/4 inch thick
4 tbsp. Chinese Black Tea, prepared, chilled
Juice of 1/2 large lemon, about a 1 1/2 tbsp.
1 Sprig Rosemary
1 tbsp. butter
Olive oil for drizzling
In a large saute pan over medium high heat, drizzle with olive oil.
Pat chops dry and SPST on both sides.
Sear on both sides, about 3 minutes per side.
Toss rosemary sprig in while searing.
Cook until internal temperature reaches 145*F, and place on warm platter and tent with foil.
Meanwhile, add tea and lemon juice to pan and bring to a boil, scraping up all the pan bits.
Cook for an additional minute or so and remove from heat.
Stir in butter and strain sauce into small bowl.
Pour sauce over chops and serve.
Serves 4.

No comments:

Post a Comment