Jasmine Tea Marinated Pork

Have you tried putting tea in a marinade? This Jasmine tea marinated pork with balsamic vinegar and garlic is delicious. It's perfect for an easy family-friendly midweek meal. Even for those who don't like tea!

Course Main Course

Cuisine International

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 380kcal

Author Corina Blum

Ingredients

250 ml water
2 teaspoon jasmine tea I used Adagio Jasmine Chun Hao
25 g caster sugar
1 clove garlic
pinch black pepper
1 teaspoon cornflour dissolved in 1 tablespoon cold water
25 ml olive oil
1 tablespoon balsamic vinegar
2 pork chops or pork loin

Metric - US Customary

Instructions

Make a cup of tea with the tea and the water. Leave it to cool with the tea still in the water.
Strain the tea leaves out and put 100ml of the tea in a saucepan with the sugar. Boil it until the sugar dissolves.
Add the garlic and black pepper and lower the heat to a simmer. Simmer for just a couple of minutes then add the cornflour slowly, a little at a time and stir it to thicken.
When it thickens take it off the heat and stir in the olive oil. Let it cool a little then add the balsamic vinegar. Taste it and add a little more if you want a stronger vinegar taste.
When the marinade has completely cooled, put the pork in it to marinate, ideally the day before you plan to cook the pork.
When you are ready to cook the pork, take it out of the marinade and cook under the grill for about 5 minutes on each side, depending on the thickness of the pork.
Put the rest of the marinade in a small sauce pan and heat it up thoroughly. Serve the marinade as a sauce with the pork.

Notes

Nutritional information is approximate and a guideline only.

Nutrition