Recipes By Rich: Too Soul Oolong Pork Loin June 10 2014
Too Soul Oolong Pork Loin
Makes two large pork loins
2 large pork loins
1 1/4 cups Loose Leaf Oolong Tea
2 Tbsp Loose Leaf Oolong Tea
1 Tsp. Whole Fennel Seed
1 Cup Long Grain White Rice
Kosher Salt (to taste)
3/4 cup Light Brown Sugar
Brine the pork loin one day in advance.
Add 6 quarts of water to a large pot or container in which the two pork loins can lay next to each other.
Add 3/4 cup brown sugar, 3/4 cup kosher salt, 1 teaspoon fennel seed and 2 tablespoons Too Soul Tea Company loose leaf Oolong
Stir vigorously until sugar and salt have thoroughly dissolved
Add pork loins - they should be fully submerged in the brining solution. If not, add a bit of water to cover or change containers to one more suitable to the task.
Put in refrigerator and let brine overnight.
Prepare foil smoking packets -
Pull two 15 inch sheets of aluminum and lay them on top of each other. In the center, mound one cup of the rice, 3/4 of a cup of brown sugar and 1 1/4 cups of Oolong tea. Fold the package up loosely so that smoke can escape.
Prepare the grill.
For this recipe, I used a standard charcoal grill and indirect heat.
Once the coals are bright red and ready to use, pile them up on one side of the grill and place the smoke packet on top of the coals.
Place the loins on the opposite side of the grill and cover the grill with its lid. Open the vents to approximately 1/4 or 1/2 way open.
DO NOT LIFT LID FOR A MINIMUM OF 35 MINUTES. You should observe a heavy cloud of smoke which will begin to thin out and eventually become a mere trickle of wisp. After about 35-40 minutes your pork loins should be ready. Although safe to eat at 145 degrees, they will taste better if you cook them up to approximately 160-165 degrees ensuring that the Oolong smoke has had time to impart as much flavor as possible to the meat.
Remove from grill and let rest for 5-7 minutes and ENJOY.
Recipe conceived and happily tested by Too Soul's In-House Chef, Richard Soucie