Tea-Smoked Pork Tenderloin

Recipe by Joe Boiling
Oven temp. 330 ℃
  • 1 pork fillet, cut in half
  • 6 blackberry tea bags
  • 2 1/2 tsp fennel seeds
  • 3 tsp celery salt
  • 2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 apple, cored and cut into wedges
  • 12 blackberries
  • This recipe calls for teabags – it’s not a typo! You can use any blackberry flavoured teabags for this recipe to give you slightly different flavours but we’ve gone for Blackberry and Blueberry. Great with a salad in the Summer but equally delicious and comforting with a big bowl of polenta mash…

    You’ll need to marinate the pork for between 24 and 48 hours to really allow it to take on the flavours of the teabags, so mix together the contents of the tea bags, fennel seeds, celery salt, garlic powder and ground cumin. Roll the pork thoroughly in the mix and wrap as tight as you can in cling film before popping in the fridge.

    When ready to cook, allow the pork to come up to room temperature, remove the cling film and pre-heat a cast iron pan in Roccbox with a little sunflower oil in. Pop the pork in the pan and turning regularly, cook for between 8 and 10 minutes, wrap lightly in foil and leave to rest for 10 minutes.

    Meanwhile, add a little more oil to the pan should you need it and add the apples, blackberries and any leftover marinade rub. Roast in Roccbox for 2-3 minutes.

    Slice the pork and serve with your chosen sides!

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