Course: Entree
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Beer Style: Brown Ale

Roast Pork Tenderloin in Brown Ale with Raspberry Chipotle Cream Sauce

This pork tenderloin is best served with the raspberry chipotle barbecue sauce made with your favorite American brown ale.

Ingredients

4 pounds pork tenderloin, 2 to 3 pieces
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika (see p. 197)
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 10 ounces brown ale
  • 1 cup heavy cream, warmed
  • 1/2 cup Raspberry Chipotle BBQ Sauce
  • Charcoal, if using Dutch oven
  • Instant read meat thermometer (crucial to preventing pork from overcooking)

  • Directions

    1. Chris Swersey, competition manager for the World Beer Cup and river guide, says, “This recipe works as well in a Dutch oven over a charcoal fire as in a conventional oven. It’s an easy preparation that takes little time and makes you look like a genius!”
    2. Preheat oven to 375°F. Rub pork with salt, pepper, garlic powder, paprika and thyme.
    3. Heat olive oil in heavy, ovenproof skillet (cast iron is good) or Dutch oven over medium-high heat. Sear pork on all sides until browned.
    4. Remove pan from heat. Dab butter over pork in the pan, cover and roast 20 to 25 minutes. Roast until pork reaches 140°F (check each piece in 3 places with meat thermometer, and average readings). When done, remove meat to plate to rest; tent with foil. Don’t overcook pork loin—once it hits 135°F, it cooks quickly.
    5. Pour brown ale into roasting pan placed over medium-high heat. Bring beer to simmer and scrape bottom of pan with whisk or spatula to release spices and juices. Reduce to about half volume, stirring constantly, about 5 minutes. Reduce heat to low, add warmed cream and Raspberry Chipotle BBQ Sauce, and simmer and stir 2 to 3 minutes.
    6. Remove sauce from heat and let sauce rest about 5 minutes before plating. Slice pork in thick slices, place on plate, and cover with sauce.

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