American Pale Ale Braised Pork Tenderloin Paired with Flight Delay IPA

APA Pork Tenderloin
Recipe courtesy of Barnstormer Brewing & Distilling Co., Barrie. Visit them at 3-384 Yonge St., Barrie, ON | barnstormerbrewing.com

Recipe courtesy of Barnstormer Brewing & Distilling Co., Barrie. Visit them at 3-384 Yonge St., Barrie, ON | barnstormerbrewing.com

APA Pork Tenderloin
Yields1 Serving
Pork Tenderloin
 1 Pork tenderloin
 ½ cup Panko bread crumbs
 1 tbs. Each of Parsley, Thyme & Rosemary finely chopped
 1 tea. Each of Chilli flakes, Brown Sugar & Smoked Paprika
 TT Salt
 1 ltr. Barnstormer Flyboy APA
 500 mL Vegetable Stock
 Carrot, peeled & sliced, Broccoli & Asparagus
 1 lbs. Mini red potatoes, halved
 1 clove Garlic, minced
 2 tbs. Butter
 1 tbs. Canola oil
 1 tea. Each of Parsley, Thyme & Rosemary finely chopped
Bearnaise Sauce
 1tbs. Plus 1 cup butter, small cubes
 3 tbs. Shallots, minced
 2 tbs. White wine vinegar
 2 large Egg yolks
 1 tbs. Lemon juice
 1 tbs. Tarragon, fine chop
 TT Salt & Pepper
Pork Tenderloin
1

Remove silverskin from pork & set the pork aside.

2

Chop all herbs very fine, mix with panko & other spices.

3

Generously rub the seasoning mix on the tenderloin.

4

Take beer & vegetable stock, pour it in a flat bottom baking dish at least 4” deep with a wire rack.

5

Put tenderloin on rack so the liquid is just covering the bottom of it. (do not fully submerge the pork) Place dish in an oven at 375F & cook until 145F internal temperature.

6

While the pork is in the oven prepare the vegetables.

7

Prep & blanch vegetables until par cooked & flash in cold water until cooled completely. Set aside.

8

Take the vegetables & potatoes in a hot pan with oil & butter & sautee with garlic until fully cooked. Season with salt, pepper & herbs.

Bearnaise Sauce
9

Melt 1 tbs. Butter in a pan with shallots, salt & pepper. Add vinegar and reduce until evaporated. Reduce heat to low & cook until shallots are tender & translucent. Transfer reduction to small bowl and set aside until cool.

10

Melt remaining butter & set aside

11

Combine egg yolks, lemon juice & 1 tbs. Warm water & blend until smooth. With blender running, slowly pour butter in a thin stream until a smooth creamy sauce forms. Fold in tarragon & shallot reduction.

12

(can be made an hour before serving. Cover and let stand at room temperature.)

Category

Ingredients

Pork Tenderloin
 1 Pork tenderloin
 ½ cup Panko bread crumbs
 1 tbs. Each of Parsley, Thyme & Rosemary finely chopped
 1 tea. Each of Chilli flakes, Brown Sugar & Smoked Paprika
 TT Salt
 1 ltr. Barnstormer Flyboy APA
 500 mL Vegetable Stock
 Carrot, peeled & sliced, Broccoli & Asparagus
 1 lbs. Mini red potatoes, halved
 1 clove Garlic, minced
 2 tbs. Butter
 1 tbs. Canola oil
 1 tea. Each of Parsley, Thyme & Rosemary finely chopped
Bearnaise Sauce
 1tbs. Plus 1 cup butter, small cubes
 3 tbs. Shallots, minced
 2 tbs. White wine vinegar
 2 large Egg yolks
 1 tbs. Lemon juice
 1 tbs. Tarragon, fine chop
 TT Salt & Pepper

Directions

Pork Tenderloin
1

Remove silverskin from pork & set the pork aside.

2

Chop all herbs very fine, mix with panko & other spices.

3

Generously rub the seasoning mix on the tenderloin.

4

Take beer & vegetable stock, pour it in a flat bottom baking dish at least 4” deep with a wire rack.

5

Put tenderloin on rack so the liquid is just covering the bottom of it. (do not fully submerge the pork) Place dish in an oven at 375F & cook until 145F internal temperature.

6

While the pork is in the oven prepare the vegetables.

7

Prep & blanch vegetables until par cooked & flash in cold water until cooled completely. Set aside.

8

Take the vegetables & potatoes in a hot pan with oil & butter & sautee with garlic until fully cooked. Season with salt, pepper & herbs.

Bearnaise Sauce
9

Melt 1 tbs. Butter in a pan with shallots, salt & pepper. Add vinegar and reduce until evaporated. Reduce heat to low & cook until shallots are tender & translucent. Transfer reduction to small bowl and set aside until cool.

10

Melt remaining butter & set aside

11

Combine egg yolks, lemon juice & 1 tbs. Warm water & blend until smooth. With blender running, slowly pour butter in a thin stream until a smooth creamy sauce forms. Fold in tarragon & shallot reduction.

12

(can be made an hour before serving. Cover and let stand at room temperature.)

American Pale Ale Braised Pork Tenderloin Paired with Flight Delay IPA

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