Spiced Orange and Majani tea roasted Pork Tenderloin served with mango, peach and habanera salsa on a bed of wilted greens.
2 pork tenderloins, roughly one lb each, cleaned of excess fat and silver skin.
4 Tablespoons of ‘Keyan Tea Spice Rub’
Orange juice, preferably fresh squeezed, roughly 2 cups
1 Roasting Pan, not aluminum or other reactive metal. Glass or stainless steel will work well.
Preheat still oven to 375 degrees, convection oven to 325.
Rub the pork tenderloins with the ‘Kenyan Tea Spice Rub’ and let sit, well covered, in the refrigerator over night. Remove from the refrigerator and place in a roasting pan, as small a pan as your tenderloins will fit in without crowding. Pour orange juice (preferably fresh squeezed) in the pan to 1/3 of the way up the sides of the tenderloins.
Roast in preheated oven until desired doneness, preferably pink. Baste often. May be served hot or room temperature.
1 medium sized mango, still fairly firm
1 large or 2 medium sized peaches, still fairly firm
1 medium red bell pepper
1 small habanera pepper, or less. If unavailable replace with a teaspoon of red pepper flakes.
1 small red onion
1 Tablespoon freshly chopped herbs.
A blend of cilantro, basil and Italian parsley works well, but feel free to vary.
salt and pepper to taste
1/2 teaspoon of ‘Tea Spice Rub’
Peel and 1/4 inch dice 1 medium sized mango and 1 or 2 peaches. You want them to be firm enough that you can cleanly dice them. Wash, seed and dice the peppers. Be sure to wear rubber gloves when you work with the habanera pepper and DO NOT RUB YOUR EYES. Chop the habanera as small as you can, dice the red pepper to 1/4 inch dice. Peel and dice the red pepper to about 1/8 inch dice. Toss all together. Squeeze in the juice of 2 limes and 1/2 orange. Sprinkle in the tea spice rub, fresh herbs and additional salt and pepper to taste. Stir well. Adjust by taste. Chill until ready to serve.