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Black-and-Tan Pork With Spicy Ale Slaw Recipe

Black-and-Tan Pork With Spicy Ale Slaw

Recipe courtesy Sam Betty for Food Network Magazine

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on June 01, 2011

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    This was really tasty! It had a nice amount of tang to it. The slaw would have been a little better if it was able to sit just a little longer to soften a little. It was better then next day. The pork did not discolor on me and it was a hit overall. It had a great Asian flair to it and certainly adds some diversity to the dinner table! I did use Nevada Pale Ale because I was unable to find Bass and I cut the honey down to 3/4 cup per other reviews, but kept everything else the same.

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  • on March 06, 2011

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    I wish I had listened to the negative reviewers. We cook all the time and love recipes on this website. But this was such a below average meal. I couldn't be more disappointed. We made it tonight as a test run for serving to guests at a St. Patty's Day dinner and are so happy that we did not serve this at the actual party!

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  • on February 07, 2011

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    I threw away a lot of money tonight and i'm not happy about it. How could this guy win. #1 The beer marinade made the pork let out juices and boil a little in the oven. Giving it a grey look. #2 The glaze was like eating a bowl of melted sugar and honey. Disgusting. I threw the whole thing out. yuck.

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  • on December 25, 2010

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    I'm on the fence with this one. I made it for Christmas Eve dinner for some friends. One of my friends said it was the best pork he's ever eaten, and his wife cleaned up her plate before everyone else and went for seconds. I wish I had felt the same. But personally, I was disappointed. I agree with the other reviewer about the smell of the stout and brown sugar. It almost made me sick to my stomach, so by the time we sat down to eat, it was hard to get past that. On a positive note, I really liked the marinade and the slaw. I think the dish is more enjoyable if you're not the one hovering over the stove and inhaling the fumes from the stout as it boils down!

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  • on November 14, 2010

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    I was disappointed, followed the recipe to a T. It was way too sweet.

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  • on October 27, 2010

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    WE LOVED IT! I followed the recipe to the T, with just over a 4 lb boneless pork roast (roasted to 160 degrees. This was wonderful & turned out exactly like the photos. The slaw was fantastic if you like garlic/vinaigrette type salads(and we do. My husband ate the leftovers the next day, so it's a keeper! The slaw makes a lg (mixing bowl size full, so it's a great dish for company. I'm seriously considering bringing this slaw to Thanksgiving as it is an outstanding dish in itself! The sweet blends extremely well with the spicy for just the right taste. The house smells GREAT while making this recipe also! A big thumbs-up to Mr. Sam Betty! Thanks!

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  • on October 10, 2010

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    i loved it! my mother in law prepared this recipe when she had us over for dinner! the pork was great, the slaw-i could do without. the sauce for the pork was sweet, but it went well with the pork. she served it with rice.

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  • on October 03, 2010

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    I couldn't disagree more with the first two reviews of this recipe. I made it for a family birthday gathering using three, small tenderloins (together comprizing nearly four pounds of pork and everyone loved it. It tasted just as good as the magazine photo and description made it look and sound. I had never before tasted Chinese Five Spice Powder (the only "expensive" ingredient in the dish and I thought that it--in conjunction with the beer--gave the meat a very interesting flavor.

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  • on September 25, 2010

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    Wow...I wish I can get this taste out of my mouth. The sour smell of boiled beer & sweet brown sugar/honey is a horrible combination. The only good out of this is that the next night we made Bobby Flay's Bacon-Herb wrapped Pork Tenderloin with the other half of the pork. Now that's the best pork recipe I've ever tried!!
    DON'T WASTE YOUR TIME WITH THIS RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • on September 13, 2010

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    I don't know what food network magazine was thinking when they chose this as the winner of its monthly recipe contest (Oct '10. My husband asked me to make it so I did, exactly as written. OMG--unbelievably bad and a completel waste of expensive ingredients. The primary problems: (1 UNBEARABLY SWEET and (2 WATERY!

    The "glaze is 12 oz of Guiness with 2 cups of sugar (I cup packed brown sugar and 1 cup honey--that's a ratio of 1.5 liquid to 2 sugar, more than most simple syrups!!! No acid to cut it either. Even the onion specified is a "sweet onion"! You are supposed to drizzle this over the pork and slaw, but it only has 1/2 teaspoon cornstarch, so it is just a watery, ridiculously sweet mess. And the slaw has another 2 tablespoons honey!!!! And no acid or oil, just 1/2 cup of liquid (1/4 cup reserved beer "marinade" plus 1/4 cup soy sauce---wet wet wet.

    Save your time and your money. Grill the tenderloin, make some traditional slaw, and enjoy the beer on the side.

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