Talk about brilliantly aromatic fall flavors, this masala chai pork tenderloin is a gorgeous ode to autumn. Tea Zaanti’s Masala Chai tea serves as the base for this spice blend on our perfected pork tenderloin.
A fragrant take on pork tenderloin…
Nestled between the Great Salt Lake and the Wasatch Mountain Range, you will find Salt Lake City’s finest tea shop, Tea Zaanti. Known for their desire to foster community and share their passion for outstanding tea, co-owners Scott and Becky have sustainably built Tea Zaanti into Salt Lake City’s premier tea shop. Their masala chai blend is the inspiration for this sweetly-scented dish.
Masala chai is most often served as a sweet or dessert tea so I added a bit of sugar to emphasize the vanilla notes, while countering that sweetness with chipotle pepper to add a bit of spicy depth. If you like spice, feel free to add more chipotle pepper than the recipe calls for- I had to temper the spice for my children’s taste buds. Coriander is used in the spice mix to bring a slightly bright and herbaceous note- and it works beautifully with the spicy apple chutney.
Let’s talk chutney…
I went all out on flavor with this spicy apple chutney but fully realize that the ingredients may be a bit overwhelming so I also provided a very simple chutney that is absolutely delicious without all of the frills. You can find this simplified chutney version in the notes of the recipe. I do recommend, though, trying the (saffron scented) spicy apple chutney if you have the ingredients and the time. It is out of this world!
The secret to PERFECT pork tenderloin every damn time…
You need to DRY BRINE. Seriously. Take the time to dry brine and you will have juicy and flavorful pork tenderloin every time. To dry brine, simply dry your pork tenderloin really well and generously salt the entire surface area with kosher salt. After salting, place pork tenderloin on a plate (uncovered) and stick in the fridge for later. That’s it! Allow salt to stay on meat at least 8 hours- I usually salt in the morning so that its ready for cooking in the evening. Such a simple, yet essential step.
Speed things up with a sheet pan…
I originally cooked this on the grill but you can turn this into a great sheet pan meal. Simply pre-heat your oven to 500° F and toss some chopped potatoes in avocado oil, salt, and pepper on a parchment-lined sheet pan. Cook potatoes for 25 min, turning sheet pan after 10 minutes. After initial 25 minutes, turn down oven to 350° F, place pork tenderloin on sheet pan and cook additional 15 minutes or until pork registers an internal temperature of 130° F. Voila. Dinner is served!!
Hope you enjoy this beautiful autumn favorite! And don’t forget to check out Tea Zaanti’s fantastic line of teas.
Trim and pat dry pork tenderloin and sprinkle generously with kosher salt to thoroughly cover all sides. Store pork tenderloin in refrigerator, uncovered, for up to 8 hours in order to dry brine. Combine finely ground Tea Zaanti Masala Chai tea, chipotle chili powder, coriander, and sugar in a small bowl. Remove pork tenderloin from refrigerator and cover entire surface with tea mixture. Allow to sit for at least 30 minutes at room temperature or place back in the refrigerator for up to 8 hours. When ready to cook, allow pork tenderloin to sit out for 30 minutes at room temperature. While our pork sits at room temperature, let's make the apple chutney: Sauté the red onion and ginger in avocado oil in a medium sized saucepan for about 3 minutes. *(Simpler apple chutney in recipe notes) Add the rest of the ingredients from the apples through the saffron. Bring to a simmer. Simmer, uncovered, for 15 minutes. Stir often. Take off of heat and allow to cool. Preheat oven or grill to 325° F. Place tenderloin(s) on a parchment lined rimmed baking sheet or directly on oil coated grill grates. Cook until internal temperature reaches 130°F. Remove from heat and allow to sit for at least 10 minutes. Slice pork tenderloin and serve with spicy apple chutney. See post above to make this a quick sheet pan meal!!
To make an easier apple chutney: Core and dice 2 apples and place in a saucepan. Add 2 tbsp of maple syrup. Cook over medium heat. Once it is simmering, place lid on saucepan and cook for additional 15 minutes (until the apples have softened to your taste and created a nice juice).Masala Chai Pork Tenderloin with Spicy Apple Chutney
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Looking for more pork tenderloin recipes? Check out this Stuffed Pork Tenderloin with Apricot Glaze
4 Comments
Sharon | The Helpful GF
November 14, 2019 at 1:06 pmThis seems like the PERFECT fall recipe! So flavorful, thanks for sharing!
egrant.salvi
November 15, 2019 at 2:52 pmThat’s exactly what I was thinking! 😉 Thanks for stopping by!
Tatiana K
November 14, 2019 at 2:03 pmThis pork seems so tasty! And I loved the apple chutney, must be really delicious. I’ll surely try this recipe!
egrant.salvi
November 15, 2019 at 2:55 pmIt really is! And the apple chutney has saffron in it! Hope you like it as much as I do! Thanks for checking it out!