Tuesday, May 22, 2012

Green Pekoe Adirondack Brined Pork Loins

Serving Size: 6 

You will need:

2 quarts cold water 
2/3 cup sea salt 
½ cup maple syrup (real and local if possible, please) 
2 cups apple cider real and local if possible please) 
1 tablespoon peppercorns 
2 tablespoons Green Pekoe tea
4-6 pound pork loin, or 4 1lb pork tenderloins, or 6 center cut pork chops cut 1 ¼” – 1 ½” thick 
2 tablespoons cooking oil


1) Trim any excess external fat from the meat. 
2) Bring water, cider, salt, syrup & peppercorns to just below a boil. (Steam should be slow and lazy) Make sure salt is dissolved. 
3) Remove from heat and add tea. Cool solution, uncovered, to room temp. 
4) Submerge pork loin in the brine in a large glass bowl or small crock. Weigh the meat down by placing an object (like a heavy plate) on top so that the meat remains submerged in the solution. Refrigerate overnight if the loin, 6-8 hours if using tenderloins, 4-6 hours if using chops. Bone-in pork may take a day longer. 
5) Remove pork from solution & rinse &  pat dry. To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature, sprinkle with paprika and grill. If not, leave it in the brine and test again later. Discard solution. 
6) Staying inside? Brown pork on all sides in vegetable oil. Sprinkle all sides with paprika and place in a 350◦F oven for approximately 1 hour. Ovens vary, so check doneness by making a small cut in pork. No pink! Remove pork from oven & tent in foil for about 10 minutes.


  1. Hey, can I ask you if you have a good tea recipe suggestion which involves a mercola tulsi tea <-- Thanks in advance, I will appreciate it much!!

    Joana Martins
    Thanks :-)

  2. I carry Tulsi. I also mix with with Lemon Myrtle to make Lemon Tulsi... sometimes I mix it with Chai Spice, or lavender, or rose, or mint. In cooking I use it wherever the recipe calls for basil. If you wish to make Iced Tulsi, for each quart steep 2 TBSP of Tulsi in 16 oz. of water. Steep for 5 minutes. Pour hot tea over one quart of medium-sized ice cups or add this really strong tea to 16 oz. really cold water and serve on ice. Try it with Orange Juice or grapefruit juice ... even watermelon juice. With 500 other teas in stock, I haven't had a chance to try everything with Tulsi, though I will get around to it someday. Personally I drink Tulsi at least one cup a day every day-- no fail.


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