In a bowl, heat the orange juice in the microwave oven. Add the tea and let steep for 5 minutes. Strain through a sieve and drain well, squeezing the leaves.
In a skillet, brown the meat in half the oil. Season with salt and pepper. Set aside.
In the same skillet, sauté the shallots in the remaining oil. Add the juice mixture and ginger. Bring to a boil. Return the meat to the skillet. Bake for about 20 minutes, basting the meat with the juices several times.
Place the meat aside and keep warm. Place the skillet back over the heat and let the sauce reduce until syrupy. Return the meat to the skillet and coat with the sauce. When serving, slice the pork and serve with Basmati rice and coloured vegetables like Roasted Carrots with Mint.