Jasmine Tea Brined Pork Tenderloin
With Cucumber - Herb Salad
Jasmine tea brings its delicate fragrance to an easy brine for pork tenderloin. A sweet-savory dry rub adds another layer of flavour before it hits the grill. Finally, a fresh, crunchy salad of cool cukes and tender herbs is like a rug that ties the room together. Serves 4Ingredients:
1 1/2-inch (4-cm) knob ginger, halved lengthwise
1 tbsp (15 mL) sugar
3 tsp (15 mL) fine sea salt, divided
4 cups (1 L) boiling water
4 bags jasmine tea
2 pork tenderloins, each 12 oz (340 g; or 24 oz/680 g total)
3 tsp (15 mL) brown sugar, divided
1 1/2 tsp (7 mL) cumin
1 1/2 tsp (7 mL) paprika
3/4 tsp (4 mL) ground ginger
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) fresh lime juice
4 tsp (20 mL) soy sauce
1 lb (455 g) mini cucumbers, about 7, cut into 3/4- to 1-inch (2- to 2.5-
cm's chunks.
1 1/2 cups (375 mL) mint leaves
1 1/2 cups cilantro leaves
Toasted sesame seeds to garnish
Directions:
Place ginger, sugar and 2 tsp (10 mL) salt in a large bowl. Pour boiling water overtop and stir to dissolve sugar and salt. Add jasmine tea bags and stir once more. Set aside and cool to room temperature. Remove tea bags. Immerse pork, cover and refrigerate for at least 3 hours or up to 6 hours.
Remove pork from brine. Pat dry with paper towel. Cover and refrigerate up to 1 day. Discard brine.
To make dry rub, mix 1 1/2 tsp (7 mL) brown sugar, cumin, paprika, ground ginger and 1/2 tsp (2 mL) salt in a small bowl. Set aside.
To make the dressing, place oil, lime juice, remaining 1 1/2 tsp (7 mL) brown sugar and 1/4 tsp (1 mL) salt in a jar with a tight-fitting lid. Secure lid and shake until emulsified. Set aside.
Preheat grill to high, about 450°F (232°C). Brush pork with soy sauce then coat in dry rub.
While grill is heating, place cucumbers in a large freezer bag. Season with remaining 1/4 tsp (1 mL) salt. Seal bag. Using a rolling pin or other heavy object, smash the cucumbers until they lightly crush and split. Refrigerate while you grill the pork.
Grill pork, covered and turning occasionally, until nicely charred, about 8 minutes. Reduce heat to medium-high. Continue cooking pork, turning occasionally, until an instant-read thermometer inserted in thickest part reads 140°F (60°C) for medium, about 4 minutes, or 160°F (71°C) for well-done, about 7 minutes.
Remove from grill and allow to rest while you prepare the salad.
To prepare salad, drain cucumbers in a colander and transfer to a large bowl. Add herbs and dressing and lightly toss. Transfer to a platter, gently pushing the bulk of the salad to the perimeter of the platter. Slice pork into 1/4‑inch- (5-mm-) thick rounds and place in centre of platter. Garnish with sesame seeds.
1 1/2 cups (375 mL) mint leaves
1 1/2 cups cilantro leaves
Toasted sesame seeds to garnish
Directions:
Place ginger, sugar and 2 tsp (10 mL) salt in a large bowl. Pour boiling water overtop and stir to dissolve sugar and salt. Add jasmine tea bags and stir once more. Set aside and cool to room temperature. Remove tea bags. Immerse pork, cover and refrigerate for at least 3 hours or up to 6 hours.
Remove pork from brine. Pat dry with paper towel. Cover and refrigerate up to 1 day. Discard brine.
To make dry rub, mix 1 1/2 tsp (7 mL) brown sugar, cumin, paprika, ground ginger and 1/2 tsp (2 mL) salt in a small bowl. Set aside.
To make the dressing, place oil, lime juice, remaining 1 1/2 tsp (7 mL) brown sugar and 1/4 tsp (1 mL) salt in a jar with a tight-fitting lid. Secure lid and shake until emulsified. Set aside.
Preheat grill to high, about 450°F (232°C). Brush pork with soy sauce then coat in dry rub.
While grill is heating, place cucumbers in a large freezer bag. Season with remaining 1/4 tsp (1 mL) salt. Seal bag. Using a rolling pin or other heavy object, smash the cucumbers until they lightly crush and split. Refrigerate while you grill the pork.
Grill pork, covered and turning occasionally, until nicely charred, about 8 minutes. Reduce heat to medium-high. Continue cooking pork, turning occasionally, until an instant-read thermometer inserted in thickest part reads 140°F (60°C) for medium, about 4 minutes, or 160°F (71°C) for well-done, about 7 minutes.
Remove from grill and allow to rest while you prepare the salad.
To prepare salad, drain cucumbers in a colander and transfer to a large bowl. Add herbs and dressing and lightly toss. Transfer to a platter, gently pushing the bulk of the salad to the perimeter of the platter. Slice pork into 1/4‑inch- (5-mm-) thick rounds and place in centre of platter. Garnish with sesame seeds.
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