Ginger Crush olive oil · Meat and Poultry ·Mar 26, 2024

Beer Glazed Pork with Spicy Ale Slaw

Name: Beer Glazed Pork with Spicy Ale Slaw
Ingredients: 12 oz bottle pale ale beer; 1/2 teaspoon Chinese five-spice seasoning; 1/4 teaspoon cayenne pepper; Kosher salt and fresh ground pepper; 3 pounds of pork tenderloin; 1 tablespoon Fustini's Ginger Crush olive oil; 1 small sweet onion, finely chopped; 2 garlic cloves, minced; 12 oz bottle of stout beer; 1/2 cup packed dark brown sugar; 1/2 cup honey; 1/2 cup Fustini's Ginger & Honey balsamic; 1 teaspoon minced peeled ginger; 1/2 teaspoon cornstarch; 1/4 cup soy sauce; 2 tablespoons honey; 1 garlic clove, minced; 1/2 teaspoon minced peeled ginger; 1/2 head of green cabbage, shredded; 2 medium bell peppers (red, orange, yellow) thinly sliced; 2 carrots, shredded; 1 large sweet onion, quartered and thinly sliced

Ingredients

12 oz bottle pale ale beer
1/2 teaspoon Chinese five-spice seasoning
1/4 teaspoon cayenne pepper
Kosher salt and fresh ground pepper
3 pounds of pork tenderloin

1 tablespoon Fustini's Ginger Crush olive oil
1 small sweet onion, finely chopped
2 garlic cloves, minced
12 oz bottle of stout beer
1/2 cup packed dark brown sugar
1/2 cup honey
1/2 cup Fustini's Ginger & Honey balsamic
1 teaspoon minced peeled ginger
1/2 teaspoon cornstarch

1/4 cup soy sauce
2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon minced peeled ginger
1/2 head of green cabbage, shredded
2 medium bell peppers (red, orange, yellow) thinly sliced
2 carrots, shredded
1 large sweet onion, quartered and thinly sliced

Directions

Combine the ale, five-spice, cayenne, salt and pepper in a large ziplock bag, reserving 1/4 cup of mixture for the slaw. Add the pork to the bag and massage well. Refrigerate 2-6 hours.
Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer it to a baking dish. Bake until cooked through (160 degrees) 35-40 minutes. Transfer to a cutting board and allow to rest 5 minutes. To Serve: Slice pork and serve with slaw. Drizzle both the pork and slaw with the glaze.
Meanwhile, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden. Add 1 tablespoon of the stout and brown sugar. Cook for 2 minutes. Add all but 2 tablespoons of remaining stout, honey, brown sugar, balsamic and ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half 15-20 minutes. In a bowl, combine the remaining stout and cornstarch. Slowly add to the glaze mixture and boil for 2 minutes until thickened. Remove from heat.
Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add cabbage, peppers, carrots and onion and toss. Refrigerate at least 30 minutes before serving.

Beer Glazed Pork with Spicy Ale Slaw