Homegrown Ontario pork tenderloin pairs nicely with pale ale and a pretzel crumb crust in this easy-to-prepare dish courtesy of Chef Lily Sullivan of the Waring House Inn.
1/4 cup (50 mL) Harvest Gold Pale Ale*
2 tbsp (30 mL) beer mustard (or other grainy mustard)
1 tbsp (15 mL) honey
3 cups (750 mL) pretzels
2 tbsp (30 mL) minced scallions or chives
1 tsp (5 mL) crackled black pepper
1 cup (250 mL) flour
2 lbs (1 kg) pork tenderloin
Pre-heat oven to 350°F (175°C).
In a large shallow pan, add pale ale, egg, mustard and honey, mix until well combined. Set aside.
In a food processor, pulse pretzels to make coarse crumbs. Remove and place in a medium sized shallow pan and then combine with scallions and pepper. Set aside.
In a medium sized shallow pan, add flour.
Roll each tenderloin in flour first, then the egg mixture, then pretzel crumbs. Place on baking sheet lined with parchment paper.
Bake tenderloins in the oven for 20 to 30 minutes or until meat has reached an internal temperature of 150°F (65°C).
Beer mustard cream sauce
1/4 cup (50 mL) Harvest Gold Pale Ale
1/4 cup (50 mL) veal or chicken stock
1 bay leaf
3 whole peppercorns
1 small shallot, thinly sliced
1 cup (250 mL) 35% cream
1/4 wedge of lemon
1 tbsp (15 mL) whole seed beer mustard (or other grainy mustard)
Salt and freshly ground black pepper to taste
Add the pale ale, stock, bay leaf, peppercorns, and shallots to a small heavy bottomed sauce pan and bring to a boil. Reduce mixture by one half, turn heat down to a simmer and stir in cream. Continue to simmer until reduced by one half. Sauce should be slightly thickened. Finish with a squeeze of lemon and mustard, season with salt and pepper to taste.
Makes 4 servings.
Source: Chef Lily Sullivan, The Waring House
* If you cannot obtain Harvest Gold Pale Ale please use any Pale Ale