Orange Pekoe Rubbed Pork Tenderloin

Beautiful food photography: a plate of pork tenderloin served with a side of grilled peach salsa. Recipe made using Tetley Orange Pekoe tea.

Add this juicy and fragrant tenderloin to your BBQ menu! The pork can marinate for up to 24 hours making it the perfect make-ahead recipe.

Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 1 hour & 40 minutes
Difficulty: Medium
Serves: 6


Tea Rub

  • 3 Orange Pekoe Tea tea bags
  • 1/4 cup (60 mL) orange juice
  • 1/4 cup (60 mL) honey
  • 1/4 cup (60 mL) canola oil
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) dried thyme leaves
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) ground allspice
  • 1/4 tsp (1 mL) ground ginger

Grilled Pork

  • 6 peaches, pitted and quartered
  • 2 pork tenderloins, about 1 lb (500 g) each
  • 1 tbsp (15 mL) oil
  • 1/4 cup (60 mL) finely chopped red onion
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1/4 cup (60 mL) orange juice
  • 1 tbsp (15 mL) honey
  • 1/4 tsp (1 mL) salt


Tea Rub

  1. Open tea bags and place the leaves in a small bowl.
  2. Stir in orange juice, honey, oil, lemon juice, paprika, thyme, salt, allspice, and ginger.

Grilled Pork

  1. Toss peaches in some of the tea rub until well coated.
  2. Cover and refrigerate.
  3. Toss the pork with the remaining tea rub.
  4. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
  5. Preheat the grill to medium-high. Grease the grate well.
  6. Grill peaches for 5-8 minutes or until marked.
  7. Cool slightly and finely chop.
  8. Stir peaches with red onion, parsley, orange juice, honey, and salt; set aside.
  9. Remove pork from marinade; save extra marinade.
  10. Grill the pork, for 15-20 minutes, or until an instant read thermometer registers 155°F (66°C) when inserted into the thickest portion of each tenderloin.
  11. Rest for 5 minutes before slicing.
  12. Meanwhile, heat the extra tea marinade in a small saucepan set over medium-high heat. Bring to a boil.
  13. Cook and stir occasionally, for 2-3 minutes or until slightly reduced.
  14. Strain and discard solids.
  15. Serve sliced pork with tea sauce and grilled peach salsa.


  • If peaches are not in season, use pineapple in the salsa.
  • Substitute boneless, skinless chicken breast in place of the pork tenderloin, if desired.
  • Tea is a great addition to homemade marinades as it adds depth of flavour without the high sodium content of many store-bought marinades. It also acts as a natural tenderizer thanks to its high level of tannins.


Per serving: 417 calories, 17 g fat, 119 mg cholesterol, 366 mg sodium, 18 g carbohydrates, 2 g fibre, 16 g sugar, 45 g protein