Brown Beer Paired with Pork Tenderloin: A Delicious Dinner Combination

Pork is such a versatile meat to prepare and serve, that is hard to imagine a beer that wouldn't go with some aspect of the meat. However, when it comes to really delicious dining a few specific suggestions immediately come to mind. This article is going to focus on pairing a unique and exceedingly tasty beer with a pork tenderloin roast. The beer is going to be utilized in the cooking process and can be served on the side as well.

The Beer

Samuel Smith Nut Brown is an English ale or brown beer. It can be purchased online at Samswine.com in a 550 ml bottle for $4.19, a case of 12 runs $50.28. The Samuel Smith nut brown beer is advertised as having "a round, nutty flavor and a wonderful balance of roasted Crystal malt and aromatic hops," by origlio.com. I share the direct quote with you because my mind stops at the taste. It is very organically pleasing to my palate. It is brewed by Merchant Du Vin - East.

The Pork Recipe

Ingredients:

1 pork tenderloin (1-2 pounds)
Nut Brown ale - both for "glazing" and for drinking afterwards
Almond slivers

I like to take a smaller pork tenderloin and sear it on my stovetop in a skillet in just a drizzle of olive oil. I do not have a specific time requirement for searing. A pleasant golden color is usually my aim, and when the pork reaches this shade, I remove it from the skillet and place it in an oven-safe pan, usually a Pyrex or Corningware casserole dish with a lid.

When I place it in this pan I brush it over with the brown beer, and then pour an ample amount of nut brown beer over the top of the tenderloin to provide a nice liquid bed for the meat.

I always preheat my oven to between 350 and 375 degrees. Cooking times will vary based on eating preferences. Anywhere from 15-25 minutes is going to have the pork done without killing the texture and flavor, but if you do go to twenty-five minutes, I strongly recommend using the 350 degree setting.

While the pork is cooking, you will want to use a long spoon to reach into your liquid bed a couple of times and "re-drizzle" some brown beer across the top of the tenderloin.

When the pork is done, leave it covered on the counter for a few moments while you prepare a few tasty almonds to sprinkle across the top. I prefer slivers, and I take them and place them in my previously used skillet and heat them through. I then take them and sprinkle them across and around my pork tenderloin.

The pork tenderloin can be removed and served whole on a tray or cut and placed on individual plates. Be sure to drizzle an attractive amount of brown beer across each serving and garnish with almond slivers.

Sources:

http://www.origlio.com/merchantduvin.php. 29 September 2009.