Recipe courtesy of Sam Betty
From:
Food Network Magazine
Black-and-Tan Pork With Spicy Ale Slaw
- Level: Intermediate
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 562
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 84
- Dietary Fiber
- 4
- Sugar
- 74
- Protein
- 38
- Cholesterol
- 111
- Sodium
- 1231
- Total: 1 hr 30 min
- Prep: 25 min
- Cook: 1 hr 5 min
Ingredients
For the Pork:
1 12-ounce bottle pale ale (preferably Bass)
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 pounds pork tenderloin
For the Glaze:
1 teaspoon extra-virgin olive oil
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 12-ounce bottle stout beer (preferably Guinness)
1 cup packed dark brown sugar
1 cup honey
1 teaspoon minced peeled ginger
1/2 teaspoon cornstarch
For the Slaw:
1/4 cup soy sauce
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon minced peeled ginger
1/2 head green cabbage, shredded
2 medium bell peppers (red, orange and/or yellow), thinly sliced
2 carrots, cut into matchsticks or shredded
1 large sweet onion, quartered and thinly sliced
Directions
- Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.
- Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.
- Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.
- Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.