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Blackberry Tea and Thyme Pork Tenderloin

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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 ideal.


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 tsp. blackberry tea, removed from bag and ground into a powder

1 tsp. garlic powder

1 tsp. dried thyme, minced (or 2 teaspoons fresh)

½ tsp. freshly ground black pepper

1 Tbsp. canola oil


1Make the 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 the blackberry tea powder, garlic powder, minced thyme and freshly ground black pepper. Stir the 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. Rub canola oil all over the loin, and then, using a dry hand, coat the loin evenly with the rub

5Transfer the meat to the prepared roasting pan, and roast in the oven for 25-35 minutes, or until the 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