Link to article
Pork Tenderloin with Apple Sage and Allagash Curieux Sauce

Course: Entree | Beer Style: Abbey Tripel

Pork Tenderloin with Apple, Sage and Allagash Curieux Sauce

Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for pork tenderloin with a reduction of apples, sage, and Allagash Curieux, comes to us by way of ICE student Jonathan Adler, winner of 2009 contest.

Share Post

Prep Time: 30 minutes | Yield: 6

Ingredients

  • 12 (4oz.) medallions pork tenderloin
  • 3 Tbsp butter
  • 3 Tbsp extra virgin olive oil (EVOO) + 1 cup for frying
  • 2 tsp chopped + 12 leaves fresh sage
  • 1 Tbsp honey
  • 20 oz. Allagash Curieux
  • 3 Small Granny Smith apples
  • 2 Tbsp + 1/4 tsp salt
  • 1 Tbsp + 1/4 tsp pepper
Equipment
  • 2 small trays
  • 1 cutting board
  • 2 large saute pan
  • 1 8 inch saute pan
  • 1 spatula
  • 2 sheet trays
  • 1/2 size rack
  • 1 metal sauce spoon
  • 6 plates for serving

Directions

  1. Chop 2 of the apples into ¼ inch thick pieces.
  2. Chop the sage finely.
  3. Season the tenderloins with 2 tablespoons salt and 1 tablespoon pepper.
  4. In a large skillet, heat the oil. Add the medallions and sauté them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Remove from the pan and let them rest on a tray lined with a paper towel.
  5. Using the same pan add 1 tablespoon of butter and melt. Add the apples and cook until soft. Then add the honey and continue to cook for 1 minute.
  6. Carefully add the Curieux and cook for 3-5 minutes or until it has reduced by half and thickened.
  7. Add the fresh sage and remaining butter. Season to taste with salt and pepper.
  8. Heat 1 cup EVOO in a small sauté pan to 350°F. Drop 12 sage leaves into oil one at a time for 20 seconds each and remove immediately. Place on paper towels and reserve.
  9. To serve place the medallion in the middle of the plate and pour the sauce around the medallion. Garnish the top of each medallion with fried sage leaves.
  10.  

Suggested Recipes

Link to article
Temptress Chocolate Cake

Dessert

Temptress Chocolate Cake

Bake this decadent chocolate cake using Lakewood Brewing Co.'s Temptress Imperial Milk Stout or your favorite milk stout.

Read More
Link to article
brine_turkey

Entree

Basic Brine with Beer

Perfect for the cooler months, this basic brine with beer is an instance where the power of beer can be highlighted during the cooking process. Brining is salt's ability to denature proteins, causing some of the muscle to unwind and swell. The brine then gets trapped in these proteins and when cooked, the liquid binds to the muscle creating flavor pockets and a juicier result.

Read More
Link to article
watermelon beer popsicles

Dessert

Watermelon Beer Popsicles

Try these refreshing watermelon beer popsicles made with 21st Amendment Brewery's Hell or High Watermelon Wheat, lime and mint.

Read More