Brined Pork Loin with Smoky Black Tea and Persimmon Chutney

Ingredients

• Lapsang Souchong Tea Brined Pork Loin
• 4 cups water
• 6 tablespoons Lapsang Soughing tea leaves
• 4 whole star anise
• 1/2 stick cinnamon
• 1/4 cup kosher salt
• 1/4 cup molasses
• 1 pound pork tenderloin
• 2 tablespoons cooking oil
• 1/2 teaspoon whole peppercorns
• Persimmon Chutney
• 1 cup chopped Fuyu Persimmons
• 1 inch piece ginger, peeled and grated (I suggest using a microplane zester)
• 1/4 cup currants, raisins or chopped prunes (I used currants)
• 1/3 cup Sherry vinegar (or apple cider vinegar)
• 1 tablespoon Calvados (Calvados is apple brandy - if you don't have apple brandy, any brandy is fine or white wine)
• 1 tablespoon preserved lemon (or lemon zest or juice of a lemon)
• 2/3 cup brown sugar

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