Tuesday, January 17, 2012

Black and Tan Pork Roast

This is one of the first recipes Marc and I ever made from our Food Network magazine. It was delicious and I had to double check and see if I had shared this before or not. Apparently I hadn't, which is a total shock to me. This recipe does have alcohol in it, so if you do not cook with alcohol or maintain any in your home, then you will either need to procure some or skip over this and check back tomorrow. I know our local liquor store will allow you to purchase beer by the single bottle, so if you want to cook with it, but do not wish to maintain any in your home, give your local places a ring - they might hook you up.


Ingredients:

Pork:

1 12 ounce bottle of pale ale (the recipe recommends Bass - we used Sierra Nevada)
1/2 tsp of Chinese Five Spice
1/4 tsp Cayenne Pepper
Kosher Salt
Black Pepper
1 Pork Tenderloin

Glaze:

Olive Oil
1 Sweet Onion (chopped)
2 Cloves Garlic (minced)
1 12oz bottle of Stout Beer (it recommends Guinness we used a dark craft brew - Smuttynose)
1 Cup Dark Brown Sugar (packed)
1 Cup Honey
1 tsp Ginger (minced - we used 1 tsp powdered)
1/2 tsp Cornstarch

Procedure:

1. Combine ingredients noted under "pork" in a large ziploc bag. 
2. Refrigerate 2-6 hours

--------------------Later That Day:------------------

3. Preheat oven to 375 degrees
4. Insert probe thermometer into the center of the pork tenderloin
5. Set alarm on thermometer to 160 degrees and pop pork into oven (can take from 35minutes to an hour depending on the thickness of the tenderloin)
6. Heat olive oil in a saucepan over medium-high heat
7. Add onion and garlic and allow to cook until golden
8. Add 1 Tablespoon of dark stout and 1 Tablespoon of Brown Sugar
9. Cook approx 4 minutes
10. Measure out 2 Tablespoons of the Stout and put to the side
11. Add remaining amount of the stout, the honey, the ginger and remaining brown sugar
12. Bring to a boil and then lower to medium and simmer to reduce by half (approx 15-20 min)
13. Whisk the cornstarch and reserved 2 tablespoons of stout together in a separate bowl
14. Pour the mixture into the glaze and boil for 2 minutes
15. Remove from heat after the 2 minutes and let it cool
16. When pork is done allow it to rest for 5 minutes (or so) on a cutting board
17. Cut pork, slather in glaze, eat.



















It is important to note that the beer in the glaze can bubble up and boil over - so watch out for that. We didn't quite let the glaze thicken enough, but we were hungry. This was dinner after our geocaching adventure. I recommend having everything prepped to throw into the glaze before starting it since it can get moving pretty quick. 


Do you have dishes reserved for making over the weekends? 




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