Pork Tenderloin Cameroon with Prune-Stuffed Apples

(Source: Cooking with Tea by Robert Wemischner and Diana Rosen)

Tea from Cameroon is grown on the hills surrounding Mount Cameroon, West Africa`s only active volcano. Sweet, with a chocolate edge, Cameroon tea is the basis for the haunting sauce of this dish. feel free to reduce the brown sugar if you favour a less sweet sauce.


2 ounces

Cameroon tea leaves

1 liter

boiling water

2 cups

unsweetened apple juice

2 pounds

pork tenderloin


Salt and ground pepper

8 grams

dry mustard powder

100 grams

brown sugar

2 tablespoons

fruity olive oil

6 medium

golden delicious apples, peeled and cored


pitted prunes


Cornstarch as need, to thicken the sauce


chopped chives


Preheat oven to 350 F. Brew the tea in the water and steep for about 2  minutes. Using a fine-meshed sieve, strain out the tea leaves, reserving the liquid. Combine the tea with the apple juice and set aside.

Salt and pepper the pork (be generous with the pepper). Mix the mustard powder and brown sugar together, making sure that there are no lumps. Add 1 tablespoon of the reserved tea liquid to moisten, then spread out on the flat surface and coat the meat. Heat a heavy pan until very hot, then add the oil and heat until oil is hot. Carefully place the meat in the pan and sear over medium-high heat to brown, about 10 minutes, turning as necessary to brown evenly. Remove pan from heat. Peel and core the apples, then slice them horizontally. Put them back together neatly and stuff them with prunes.

Place the meat into a 10X12 inch nonstick roasting pan and pour the tea-juice liquid over the meat. Surround the meat with the stuffed apples and bake in oven for 45 minutes to 1 hour, basting the meat and apples occasionally. When done, the meat should register at 165 F on a thermometer.

Remove from the oven and carefully pour off cooking liquid into another saucepan, keep the meat and apples warm.

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