Have you ever wondered how caramel would pair with pork? Using a brine and a slow cooker, you’ll find this recipe to be a sweet twist on a favorite cut of meat. ~ Alan
Crème Brûlée Pork
- 7 tsp Crème de la Crème Brûlée loose tea
- 2 cups Water
- 2 Tbls Sugar
- 2 tsp Sea Salt
- 1 1/2 lb Pork Loin
Brew the Crème de la Crème Brûlée tea as directed using 2 cups water. Stir in the sugar and salt until dissolved. Set aside.
Once the tea has cooled to room temperature, place the pork loin in a bowl and pour the tea brine over the meat. Put on the lid and place in the refrigerator for eight hours or overnight. If the liquid doesn't completely cover the meat, just turn it over at some point so the whole loin has soaked in the brine.
Place pork loin in a slow cooker with about half an inch of brine. Cover and cook on high two hours or until tender.
Enjoy with your favorite grilled vegetables. Save any leftover sliced meat for a great sandwich at lunch the next day.