Nothing goes better with a warm June evening than a tall, cool glass of iced tea- nothing that is except maybe for grilling on the BBQ.
Tomorrow is National Iced Tea Day and with two great iced tea brands like NESTEA and Gold Peak in the Coca-Cola family, we here at Coca-Cola Journey have a lot to celebrate! To help you get into the festivities, we’ve dug into our recipe box and found two delicious ways to bring these staples of the season together at last! So whether you’re a meat-eater or a vegan, get grilling and don’t forget to share some pictures of your iced tea infused BBQ with us here.
Safe grilling and Happy Iced Tea Day from Coca-Cola Journey!
Spiced Pork Tenderloin with Black Tea Reduction
|pork tenderloins, roughly 12 oz (350 g) each or substitute with 6 chicken breasts, roughly 4.5 oz (125-130 g) each||2|
|kosher salt||4 tbsp|
|ancho chile powder (or regular chili powder)||1 tbsp|
|fresh ground black pepper||2 1/2 tsp|
|garlic powder||2 tsp|
|dried oregano||2 tsp|
|cayenne pepper||1/2 tsp|
|ground cumin||1 tsp|
|NESTEA iced tea||4 cups|
|Simply Orange||1 cup|
- In a glass pie plate, combine all the spices, salt and pepper.
- Rinse and pat the meat dry. Roll and pat meat in the spice mixture until well covered.
- Place tenderloins in a 9" x 13" glass baking dish, cover with plastic wrap and refrigerate.
- In a medium saucepan, bring black tea to a strong simmer and reduce to 1 cup (around 1 1/2 hours) stirring occasionally. Once tea has reduced, add orange juice and remove 1/2 cup to reserve for brushing. Reduce remaining tea mixture until slightly thickened.
- Oil BBQ grill and then set one side to high heat and the other to moderate. Sear meat over high heat for 3 min then move to moderate heat and grill for additional 10 min. Repeat on flip side. Grill on moderate side until meat thermometer reads 285° - 300° F. Lightly brush with the black tea mixture reserved for basting, during final stages of cooking.
- Transfer pork to carving board and loosely tent with aluminium foil for 10 min before cutting.
- Cut into 3/4" slices and drizzle with black tea and orange reduction.
Veggie Kabobs with Gold Peak Tea Marinade
|yellow bell pepper, rib and seeds removed, cut into 1½-inch pieces||1|
|red bell pepper, rib and seeds removed, cut into 1½-inch pieces||1|
|orange bell pepper, rib and seeds removed, cut into 1½-inch pieces||1|
|cremini or small white mushrooms||10 oz|
|yellow zucchini, cut crosswise and into half-moon ½-inch thick slices||2|
|green zucchini, cut crosswise and into half-moon ½-inch thick slices||2|
|large red onion, cut into 1½-inch pieces||1|
|12-inch wooden skewers, soaked in warm water for 30 minutes||20|
|olive oil||1/4 cup|
|kosher salt||2 tsp|
|cracked black pepper||1 tsp|
For Gold Peak Marinade
|Gold Peak Lemon Tea||1/2 cup|
|olive oil||1/2 cup|
|flat leaf parsley||1/2 cup|
|kosher salt||1 tbsp|
|cracked black pepper||1 tbsp|
|lemon juice||1/4 cup|
|fresh rosemary removed from stem||2 tbsp|
|fresh thyme||2 tbsp|
- Combine all ingredients for marinade in a food processor until well combined.
- Toss all veggies with ¼ cup olive oil, 2 teaspoons kosher salt and 1 teaspoon black pepper until well coated. Thread veggies through wooden skewers, alternating between each type of veggie, until skewers are two-thirds filled with veggies.
- Preheat and lightly oil grill on medium-high heat and add kebobs. Grill for about 10 minutes, turning once, until veggies are tender. Brush with Gold Peak Tea marinade and remove from heat, transferring skewers to a large platter. Drizzle with additional marinade and serve with Gold Peak tea.