Chef K · Uncategorized

Cocoa-Crusted Pork Tenderloin

Hey everyone! Each week I pick one or two of my cookbooks and meal plan using only those books. This past week I used “The American Craft Beer Cookbook” that my wonderful friends Lindsey and Trevor gave me for my birthday a couple years ago. This book is a compilation of the best meals from brewery restaurants around the country. This particular recipe comes from Buckbean Brewing Company in Reno, Nevada. Unfortunately, this brewery is now closed because I would have loved to go eat this meal by a real chef.

This recipe cooks for 4-6 people. Here’s what you’ll need with a few changes I made:

  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon paprika
  • 1.5 lbs pork tenderloin
  • 1/4 cup extra-virgin olive oil
  • 2 sweet potatoes, peeled and thinly sliced
  • 2 tablespoons fresh rosemary leaves, minced
  • salt
  • 1 tablespoon brown sugar
  • 3/4 cup light cream (although I used heavy cream because it’s what I had)
  • 1/2 cup Bavarian black lager (I used New Belgium 1554)

I like to get everything cut and minced ahead of time so when it’s go time, there is no stopping. Now let’s get cookin’

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Preheat the oven to 350*F and combine the coriander, salt, cocoa powder, and paprika. Heat 2 tablespoons of oil in a large skillet. Pat the pork tenderloin dry with a paper towel and coat it with the spice mixture. Make sure you get it as covered as possible. Throw the pork tenderloin in the skillet and sear for about 5 minutes on each side, until it is browned. Put the browned tenderloin into a baking dish and move to the oven for 25-30 minutes.

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Sweet potato time. Toss the sweet potatoes,2 tablespoons of oil and rosemary in a bowl and mix until completely covered. Spread them out on a baking sheet and sprinkle with some salt. Bake for 30 minutes, flipping half way through until a little crispy and browned.

This sauce. This sauce is too good. You start by throwing the black lager into the pan and stir up all the browned leftover pieces from the pork tenderloin. Add the brown sugar and simmer until the mixture starts to get sticky and thick, this should take about 15-20 minutes. Reduce the heat to low and slowly add the cream while quickly stirring or whisking to make sure the cream does not curdle. In about 5 minutes the sauce should be smooth, brown, and a little thick. Remove from heat and cover to keep warm.

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When you pull the meat from the oven, let it rest for 5 minutes while you wait for the sweet potatoes to finish. Slice up the pork into the serving slices and serve over the sweet potatoes and douse in the sauce.

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Beer pairing time. Pair this dark, sweet meal with a dark beer that has a chocolate taste. Jason loves coffee and chocolate, so he had the Stone Xocoveza stout which he says was one of his favorite beers he has tasted. This beer is seasonal, so make sure you load up while you can. I, on the other hand, hate coffee, so I went for the Samuel Smith’s Organic Chocolate Stout.

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Jason loved this meal so much that he was bragging to his buddies the next day. #wifewin

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