I have been in a bit of a funk lately, which has made me feel less like blogging everyday. In an effort to break myself out, here is last nights dinner.
I rubbed a pork loin roast with lapsang souchong and meyer lemon zest and left it in the fridge for 48 hrs. I pulled most of the tea off and placed it in the bottom of a roasting pan, setting a rack over top and roasting the pork in that pan at 350 till it was done. (I used a thermometer and took the roast to 140 ~ about 1 hr).
Editing for Jeff (and anyone else who wanted to know)
Lapsang Souchong is a smoky black tea, better explained in the link I posted. I have a wee obsession with it, having used it in the past. I have also used it on roasted chicken and I am thinking of trying to infuse fromage frais with the flavour!