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!
7 comments:
Ok...*jeff raises hand* what is lapsang souchong?
linda, do you have an email? i want to send you something.
Interesting twist. I wonder if it would make me like pork better. I'll have to find some lapsang souchoung to try anyways as I've never had any. Any varieties to get or places to go to get the best?
where do you buy meyer lemons in vancouver? curious!
Nerissa, I would be happy to send you some....
kickpleat, I have purchased meyer lemon at Whole Foods, Urban Fair and Granville Island (South China Seas).
If you did, linda, it would have get here in the next three weeks as I will be heading south for summer vacation (teachers migrate a lot sooner than birds LOL). Still game?
Sure! Although I am not sure it would get there in three weeks. Alternatively, when you get down here, you should go to Granville Island Tea Company and get some. And some Roiboos. And some chai ;P
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