Early Grey tea leaves are ground down and crust a pork tenderloin. The tenderloin is pan-seared and finished in the oven to the desired temperature. It is served with allspice roasted fennel, chocolate babka with apple butter and a soft-boiled egg. Earl Grey is floral with notes of citrus which makes it a natural pairing for flavor absorbing pork tenderloin. The crunchy texture and anise flavor of the fennel gives this dish complexity without overwhelming the pork. Adding in a perfect soft boiled – or jammy – egg with a slice of apple butter covered chocolate babka makes this an elegant and on-trend brunch dish. This concept would be a great fall brunch menu option for mid-upscale restaurants.

Pork

Pan Seared