Ingredients
4 pounds pork tenderloin, 2 to 3 pieces2 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
- 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!”
- Preheat oven to 375°F. Rub pork with salt, pepper, garlic powder, paprika and thyme.
- 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.
- 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.
- 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.
- 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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