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Tea Cured Grilled Pork Loins

Tea Cured Grilled Pork Loins

Photos and recipe testing by: Brenda

Yields 4 Servings

Ingredients

Pork Loins

• 2 lbs pork loin center cut ribend chops
• Pork Brine (recipe below)
• Tea Rub (recipe below)

Pork Brine

• 547 mL Peach Tea (Pure Leaf preferred)
• 547 mL Unsweetened Iced Tea
• 100g (1/2 cup) granulated sugar
• 65g (1/2 cup) kosher salt
• 110g (1/2 cup) cider vinegar
• 1 lemon, cut into quarters

Tea Rub

• 2 Tbsp black tea
• 2 Tbsp tea with dried fruit
• 1/2 tsp cinnamon
• 2 sprigs of fresh thyme

Notes for success

• The Tea Rub for the pork chops was made with Teavana’s Dragonfruit Devotion Herbal Tea but any tea with dried fruit pieces would work well.
• Cookina oven sheets and grilling sheets can be cut to fit the shape of your grill and baking pans.

Method

Tea Cured Grilled Pork Chops

1. Place the iced tea, sugar and salt in a mixing bowl that is large enough to hold the brine plus the pork chops. Whisk to dissolve all of the sugar and salt.
2. Add the cider vinegar and the quartered lemon.
3. Add the pork chops to the bowl and allow them to brine for 1½ to 2 hours.

4. Place the black tea and fruit tea into a small spice grinder. Grind the tea in pulses for 1-2 minutes until it is a chunky powder. Place the tea into a small mixing bowl, and add the cinnamon and leaves from the fresh thyme.
5. When the pork chops have been brined for long enough, drain them and blot them well.

6. Generously cover both sides of each pork chop with the tea rub.

7. Grill the pork chops at 275-300F on a Cookina grilling sheet until the internal temperature reaches 140F.

8. Remove the pork chops from the grill and allow them to rest for at least 15 minutes before serving.