Posted By Kimberly Turner on Nov 5, 2013 in American Food Recipes, Cherries, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Featured, Fruit, How To Cook, Main Dishes, Pork, Tea Recipes | 0 comments

This Cherry Tea Braised Pork Loin Roast is such a treat to your senses.

Braising meats really keeps everything moist and juicy as they roast. First, the meat is seared on a high temperature, then is placed in a braising liquid of sorts and finished off in the oven with that moist heat.

Pork roasts tend to shrink considerably, especially when cooking with only dry heat methods. Using the braising method really retains a lot of that moisture, leaving you with more volume of meat as well.

What results? Flavor development out of this world in an ever-so succulent roast of pork.

The aroma of cherry mingled with savory offerings, as well as the flavor imparted from using cherry tea as the braising liquid is off-the-charts delicious.

If you don’t typically think of using tea when cooking, try adding it to recipes that call for just water to boost flavors. Try adding lemon, ginger, peach teas, as well as green teas for additional layers of flavor to dazzle your senses.

Cherry Tea Braised Pork Loin:

Cherries & pork go amazing well together, just like it does with apples or pineapples. Fruit simply compliments pork, especially tart flavors that can compete through the sometimes higher fat content of pork.

Type: Main Dish Recipe

Serve with: Brussell sprouts & mashed potatoes
Prep Time: 15 min
Cook Time: 20 min
Braise Time: 1 – 1 1/2 hrs
Yields: 6 – 8 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

~ 4 lb (1.8 kg) pork loin
1 tbsp olive oil + 1/2 tbsp bacon fat
salt & pepper – seasoning; to taste
a few dashes Chipotle chili powder – to your preferred heat level
~ 3/4 cup all purpose flour – to dredge loin
1 1/2 inches water – in roasting pan with roast in
1 bay leaf
2 whole cloves
1 tsp peppercorns
2 cherry tea bags – or other flavor
2 carrots
2 stalks celery
1 clove garlic – if desired
1/2 onion – if desired

Instructions:

Preheat a large frying pan on your stove top with olive oil + bacon fat
Cut diagonal slits in the side with the fat layer, parallel to each other, almost through to the meat, but not quite, using a sharp knife.
Season your pork loin all over with salt & pepper, and some Chipotle chili powder.
Dredge pork loin in flour on all sides, using your hands, to coat lightly & evenly, if necessary.
Place roast into frying pan, fat side down first and brown. Turn and brown on all sides – ~ 3 – 4 min on each side. * Tip: The better browned the loin is prior to being put into the oven, the more tasty your roast will be.
Preheat oven to 350 degrees F.
Place browned pork loin into a roasting pan with a lid, with fat side up.
Pour about 1 1/2 inches of water into the roasting pan, and float in – bay leaf, peppercorns, tea bags, carrots, celery, garlic, & onion.
Place lid on roasting pan and braise in the oven on 350 degrees F for 20 min. Remove tea bags. Return to oven.
Roast in total for approximately 1 hr – 1 1/2 hrs, or until a meat thermometer comes out to temperature for pork.
Transfer the pork loin from the roasting pan to your cutting board, and let it rest for 5 – 7 min loosely covered with aluminum foil.
Cut slices on a bias to serve.