Pork tenderloin with glazed carrots (cooking with tea)

Name: Pork tenderloin with glazed carrots (cooking with tea)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Smoked tea (Formosa Lapsang Souchong); 1 untreated orange; 7-10 Tbsp Salt; 800 g Pork tenderloin; 1 kg Carrots; 1 Onion; 2 TABLESPOONS Sunflower oil; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 50 ml Vegetable broth

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Smoked tea (Formosa Lapsang Souchong)
1 untreated orange
7-10 Tbsp Salt
800 g Pork tenderloin
1 kg Carrots
1 Onion
2 TABLESPOONS Sunflower oil
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
1 TABLESPOON Sugar
50 ml Vegetable broth

Directions

1
Finely grind tea in a universal grinder or mortar. Wash the orange hot, grate dry and grate the peel thinly. Mix the tea, orange peel and 1-2 teaspoons of salt. Wash the meat, dab dry, rub with the prepared tea stain, chill and leave to stand for at least 1 hour
2
Peel and wash carrots and, depending on size, leave whole or cut into slices. Peel and finely chop the onion. Heat the oil in a flat frying pan. Fry the meat for approx. 5 minutes, turning it over. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 15-20 minutes. In the meantime, cut the orange in half and squeeze the juice. Melt the fat in a pot. Briefly sauté diced onions until translucent. Add carrots. Season with salt and pepper and sprinkle with sugar. Melt sugar while turning. Add orange juice and stock to 200 ml. Deglaze the carrots with it and steam in a closed pot for about 10 minutes, turning occasionally.
3
Take the meat out of the oven, let it rest for a short time and cut it into slices. Arrange carrots and pork fillet on plates. Serve with baguette bread
4
Waiting time approx. 1 hour