Tea Pork Tenderloin

Used this recipe again to make tea-stewed pork tenderloin - the slices came out a little chunky, but it was still yummy. Notes for next time: marinate for a day, slice the pieces thinner (after marinating), and use a lid when stewing in the tea! (When H brought this for lunch the next day, a nurse asked him, "Wow, are those brownies on top of your rice??")