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Blackberry Tea Thyme Pork Tenderloin

August 27, 2018

A unique flavor accent to pork tenderloin with a savory/ sweet rub of blackberry tea, thyme, garlic and black pepper/ For fall-off-the-fork tenderness with an undeniably fresh flavor, this recipe is idea.


Brine Solution

5 individual bags of blackberry tea

1 cup sugar

¼ cup salt

2 cups off the boil water

6 cups ice water

1.5 lbs. pork tenderloin


2 teaspoons blackberry tea, removed from bag and ground in to a powder

1 teaspoon garlic powder

1 teaspoon dried thyme, minced (or 2 teaspoons fresh)

½ teaspoon freshly ground black pepper

1 tablespoon canola oil


1Make brine by steeping the tea bags in 2 cups of off-the-boil water for 15 minutes. Remove tea bags from hot water and stir in 1 cup sugar and ¼ cup salt to dissolve. Add 4 cups ice cubes and 2 cups of water. Put pork tenderloin in and brine for - 3-4 hours.

2Make the rub by combining blackberry tea powder, garlic powder, minced thyme and freshly ground black pepper. Stir mixture with a fork until all the ingredients are well combined.

3Preheat oven to 375 degrees. Put a roasting rack in a roasting pan and set aside.

4Remove tenderloin from brine and pat dry. Use canola oil to rub all over the loin and then, using a dry hand, coat the loin evenly with the rub.

5Transfer meat to the prepared roasting pan and roast in the oven for 25-35 minutes, or until internal temperature reads 145 degrees in the thickest part of the loin.

6Baste the loin with the honey water every 10 minutes while it is roasting.

7Remove from the oven and allow to rest for 5-7 minutes before slicing