Asian Tea Poached Pork Loin
POACHED pork? Say what? Y’all, it works!!! Years ago, like the Christmas of 2013 my Aunt brought this dish for our family Christmas and it was so darn tasty that I too have now made it many times over! It’s impressive enough to serve at a dinner party, easy enough to prep ahead and serve any night of the week!! I added the addition Sriracha Dipping Sauce and y’all it’s crazy good on everything! Now, the original recipe contains soy, which I will replace with coconut aminos since I also avoid gluten. You can use soy, tamari (gluten free soy sauce) Bragg’s Aminos, or coconut aminos.
Asian Tea Poached Pork Loin
seriously this is the nest pork loin ever!
Ingredients
- 1 pork tenderloin
- 2 family size tea bags
- 1 cup low sodium soy, tamari, coconut or Bragg's Aminos
- 1 cup rice wine vinegar
- 1/2 cup sherry
- 1 cup reserved cooking liquid
Instructions
- Bring a pot, large enough to fit pork loin, of water to boil. Add 2 family tea bags and pork loin to pot. Simmer for 1 hour. Allow to cool completely and add pork loin, 1 cup of the reserved cooking liquid along with the soy, vinegar, & sherry to a gallon size plastic bag and marinate at least 24 hrs up to 2 days. The longer it marinates the yummier it is!
This dipping sauce is AMAZING!!!
Sriracha Dipping Sauce
you'll want to lick the bowl
Ingredients
- 1/2 cup mayo* Duke's is sugar free
- 2 tbsp liquid from the marinade
- sriracha to taste
- 1 bunch scallions sliced thin
Instructions
- Whisk marinade liquid into mayo to thin, add sriracha, tasting as you go. Some will find a tiny bit is plenty, others may add a tablespoon! Add green onions to the sauce saving some to sprinkle over pork loin when serving.