TeaRub Cynthis Gold

Spiced Orange and tea roasted Pork Tenderloin served with mango, peach and habanera salsa


2 pork tenderloins, roughly one lb each, cleaned of excess fat and silver skin.
4 Tablespoons of ‘Tea Spice Rub’
Orange juice, preferably fresh squeezed, roughly 2 cups
1 Roasting Pan, not aluminum or other reactive metal. Glass or stainless steel will work well.
  • Preheat still oven to 375 degrees, convection oven to 325.
  • Rub the pork tenderloins with the ‘Tea spice Rub’ and let sit, well covered, in the refrigerator over night.
  • Remove from the refrigerator and place in a roasting pan, as small a pan as your tenderloins will fit in without crowding.
  • Pour orange juice (preferably fresh squeezed) in the pan to 1/3 of the way up the sides of the tenderloins.
  • Roast in preheated oven until desired doneness, preferably pink. Baste periodically. May be served hot or room temperature.


1 medium sized mango, still fairly firm
1 large or 2 medium sized peaches, still fairly firm
Brown sugar
1 medium red bell pepper
1 small habanera pepper, or less. If unavailable replace with a teaspoon of red pepper flakes.
1 small red onion
2 limes
1/2 orange
1 Tablespoon freshly chopped herbs.
A blend of cilantro, basil and Italian parsley works well, but feel free to vary.
salt and pepper to taste
1/2 teaspoon of ‘Tea Spice Rub’
Peel and 1/4 inch dice 1 medium sized mango and 1 or 2 peaches. You want them to be firm enough that you can cleanly dice them. Wash, seed and dice the peppers. Be sure to wear rubber gloves when you work with the habanera pepper and DO NOT RUB YOUR EYES.   Chop the habanera as small as you can, dice the red pepper to 1/4 inch dice. Peel and dice the red pepper to about 1/8 inch dice. Toss all together. Squeeze in the juice of 2 limes and 1/2 orange. Sprinkle in the tea spice rub, fresh herbs and additional salt and pepper to taste. Stir well. Adjust by taste. Chill until ready to serve.

 Spice Tea Rub

This is a wonderfully versatile combination that is handy to keep available in your cabinet. It is very nice rubbed on chicken, pork, beef and game for grilling or roasting.   It can also be used as a spice blend added to braising liquids, chutneys, you name it. Feel free to tailor it to your own personal style.
5 T finely ground Chinese Black Tea (Congou or Pu-Erh work well)
1/4 Cup Brown Sugar
2 t ground cinnamon
1 t curry powder
1 t ground cumin
1 t crushed red pepper flakes or crushed Szechwan peppercorns
1/2 t cayenne pepper
1 t freshly ground black pepper
1/2 t ground star anise or anise seed
1/2 t ground clove
1/2 t crushed fennel seed
1/2 t ground ginger
1/2 t ground mace
Combine all ingredients, mix well until homogeneous. Store in tightly sealed jar or tin at room temperature.

'Culinary Tea' by Cynthia Gold can be bought on amazon.com 

Recipes with Tea from Chef Cynthia Gold

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