Back:
1 kg. Pork loin
50 g. Bacon
50 g. Blueberries
50 g. Dried apricots
50 g. Dried apple apricots
Hemp thread
1 liter of water
8 Tbsp. Pu Erh Tea Nepal EURO TE®
Sugar to taste
20 g. Finely chopped onion
3 cloves of finely chopped garlic
1 Tbsp. Soy sauce
1 Tbsp. Sugar
1/2 tsp. Salt
Pepper to taste
Salt to taste
Oil to taste
Dip:
20 g. Butter
20 g. Finely chopped onion
3 cloves of finely chopped garlic
20 g. Flour
20 g. Finely chopped onion
3 cloves of finely chopped garlic
20 g. Butter
20 g. Flour
1 Tbsp. Soy sauce
1/2 tsp. Salt
1 Tbsp. Sugar
Preparation:
1. Stuff the pork loin with the bacon, cranberries, and dried apricots. Truss (tie the meat so it loses its shape during cooking) and set aside.
2. Boil the water until it reaches a temperature of 90-95 °C and add the tea. Infuse for 10 minutes, sweeten to taste with sugar, strain, but set aside some tea leaves.
3. Add the onion, garlic, soy sauce, sugar, and salt to the tea infusion. Let it cool.
4. Place the loin in the tea preparation and let it marinate for at least 2 hours (if possible, overnight is better).
5. Remove the loin from the tea, season with salt and pepper, set aside.
6. Sear the pork loin in a saucepan with oil until a golden crust forms.
7. Next, bake with the tea at 180°C for 45 minutes, covered with aluminum foil. Uncover and baste with the juices every 7 minutes.
8. Remove the loin and set aside.
9. In another container make a roux with the butter, onion, garlic and flour, add the juices resulting from the loin and season with soy sauce, salt and sugar.
10. Cook until coated (partially or completely covered in a sauce)
11. Serve the loin and accompany it with the Nepal Pu erh Tea sauce.
Olivia Medina
Tea Master, EURO TE
