Sweet Tea Pork Loin

Put a tea-riffic twist on your next meal with a Sweet Tea Pork Loin.

Sweet Tea Pork Loin Recipe:

1 gallon water
1 cup kosher salt
2 cup granulated sugar
4 oz. Mango Mist loose tea from Teaporia
½ gallon ice (approx 4-6 cups)
3½ - 4 lbs. boneless pork loin
2 tbsp. canola oil

In a large pot, combine water, salt, sugar and tea. Bring to a boil, then remove from heat and let steep for 1 hour. Strain and transfer to a large plastic container and add ice. Cool brine to below 40 degrees. Brine pork at least 6 hours or up to 48 hours in the refrigerator. Remove from brine and pat dry. In large frying pan, heat oil. Sear roast on all sides. Place roast in 300 degree oven, covered. Roast 2 - 2 1/2 hrs.

Olivia Vidal
© 2009 - 2010
Teaporia by Tea Time with Liv

Sweet Tea Brined Fried Chicken

Make a fabulous Fried Chicken that will blow everyone away. Great for anytime of the year.

Brine:

1 lemon
1 quart very strong tea (about 4 oz loose tea brewed to directions in 1 quart of water. Try Monk's Blend by Teaporia)
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs (can substitute 2 whole chickens)
1 quart ice water


Breading:

4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk

Vegetable oil, for frying (can substitute with other oil such as peanut if preferred)


Prep and cooking directions

Zest lemon fully. Quarter lemon and put the lemon zest and quarters in a saucepan. Add tea, sugar, and salt set aside for brine. Simmer mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 12-24 hours. Drain the chicken and blot dry.

Combine 2 cups flour, masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl. Place side by side starting with 1st flour, buttermilk mixture, and remaining flour mixture.

Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet.

Fill a large deep pan with enough oil to completely submerge the chicken. Heat oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack.

Serve.

Olivia Vidal
© 2009
Teaporia by Tea Time with Liv

Tea Turkey Brine

1 turkey (12-16 lbs work well, can use larger bird)
1-3 gallons of water
1 cup salt (kosher preferred but table will do fine)
1/2 cup white granulated sugar
1/2 cup brown sugar
1 quart apple juice
2 whole lemons
3 Tbsp whole black peppercorns
1/2 cup loose Oolong Orange Blossom or Apple Spice tea from Teaporia


Add 1 gallon of water, salt, and sugar to large pot and place over high heat until it simmers, stirring to completely dissolve the salt and sugar. Once salt and sugar is dissolved, add remaining ingredients and simmer another 5 minutes. Remove from the heat, let cool to room temperature.

Add the turkey to the brine. Add more water to ensure turkey is fully submerged.A 5 gallon plastic bucket or large stainless steel pot works well. Weight it down, so it is completely submerged, cover and place in refrigerator for 1 hour per pound (12lb turkey = 12 hours). A stainless steel lid with cans of food or brick works well to weigh turkey down.

After desired time has passed, remove from brine. Rinse if desired and pat dry. Roast or fry turkey as usual.

Olivia Vidal
© 2009
Teaporia by Tea Time with Liv