Stephencooks

2 lb pork tenderloin (or loin roast or chops)

for the brine:
    8 bags Assam tea or other black tea
    2 qt water, boiling
    2 qt water, cold
    2 C brown sugar
    3/4 C Kosher salt
    1/4 C cognac
    2 bay leaves
    1 lemon, sliced
    1/2 C white vinegar
    6 peppercorns, whole

for the rub:
    3 T rosemary, minced
    3 T mint, minced
    zest of 1 lemon, minced
    2 T canola or other vegetable oil

for the sauce:
    1 C + 1/4 C fresh raspberries
    4 T white sugar
    1/2 C water
    1 T lemon juice
    1/4 tsp salt
    1 tsp balsamic vinegar
    1 T corn starch dissolved in 1-1/2 T cool water
    1 tsp cognac

1. Brine the pork.
Add the tea bags to the boiling water and remove from heat. Steep about 10 minutes and remove tea. Add the sugar, salt, cognac, and vinegar and stir to dissolve the sugar and salt. Add the cold water, bay leaves, lemon and peppercorns. Submerge the pork in the brine and refrigerate for 6 -12 hours.

2. Grill the pork.

See Grill Basics for equipment and procedures.

Remove the pork from the brine. Discard brine. Rinse, then pat pork dry. Coat with the oil. Roll the pork in the rub mixture and allow it to rest for 15 - 30 minutes. Grill on a medium-hot charcoal fire about 8 - 10 minutes on a side (for tenderloin or chops; longer for loin roast) until an internal temperature of 155º is reached. Remove from fire and cover tightly with foil and allow to rest about 15 minutes. Internal temperature should be about 160º when ready to serve.

3. Make the sauce.
Simmer 1 cup fresh raspberries in the water with the sugar until the berries break down, the sugar dissolves and the mixture thickens slightly, about 8 minutes. Add the lemon juice, salt, and vinegar and stir for 30 seconds more. Add the corn starch mixture and cook 30 seconds to a minute more to thicken. Strain sauce, add the cognac and the remaining 1/4 cup whole berries.

To serve, slice the pork and place the slices on a pool of sauce on the plate. Scatter a few of the whole berries over the meat and garnish with fresh rosemary or mint leaves.