Sage Tea Pork

Blackberry Farm's Tea Sage Pork recipe is perfect for your holiday dinners!

Sweet Sage Tea
¾ cup sugar
1 cup salt
1 cup of dried sage leaves
½ cup black tea (we use Assam)
2 quarts hot water
3 quarts ice
2 Pork Porter House cut 2 inches thick

Steep sage and black tea in 2 quarts of hot water for 10 minutes. Remove tea and dissolve sugar and salt in the liquid. Add ice to cool down. Once cool, add the pork and refrigerate overnight. Remove from brine after 24 hours and allow to air dry on a sheet tray with rack.

Preheat oven to 300®.

In a cast iron skillet, add a generous amount of canola oil and heat to smoke point. Sear the pork on both sides until golden brown. Remove from heat and place on a sheet pan with a resting rack. Place in the oven for 12-15 minutes. Using a digital thermometer temp the pork at 145®-150®. Once the pork’s internal temperature reaches this, remove from the oven and allow the pork to rest for 5 minutes before slicing.

Onions, Pears & Bacon
2 small sweet onions, cut in half
2 semi-ripe pears, cut in half with the seeds removed
¼ cup honey
1 cup of Benton’s bacon lardons

Cover the pears in the honey, place on a sheet tray and cook in the oven as the pork cooks. Pears should be soft but not mushy. Using the same skillet you cooked the pork in, render the bacon and caramelize the onions.

Chef Sarah Steffan