Marinated Pork Loin With Beer Sauce (part 1)

***Marinated Pork Loin, With Beer Sauce***

(Part 1)

Recently, I was researching a few colloquialisms that are relevant to the world of beer and food.  In particular, I stumbled across "Honeymoon."  One of the etymological theories for this word suggests that it may originate from medieval Europe. Apparently in some regions, it was a tradition to supply a newly married couple with enough mead (kind of a cross between wine and beer, made with honey) for a full month, to promote happiness and fertility. 

This brought to mind one of my favorite recipes for pork loin.  It utilizes old school European lager and honey for a marinade and rich sauce.  The end result is great for dinner, and leftovers.




Part 1 Marinade.




For this recipe I like to use a traditional German style, light colored Lager, and Warsteiner fits that bill well - pale, crisp, and light.  The flavors of this beer pair very well with pork loin: grassy notes, honey malt, as well as citrusy and herbal hops.  They really kick up the depth of the marinade.







First things first: crack one of the beers for yourself... now you're ready to put this marinade together.

Ingredients:

• 3 Warsteiners, or a different light bodied, pale German lager.  Two of these are for cooking, one is for drinking.
• 2 tbls butter
• 1 large red onion sliced
• 2 peppers (jalapenos, or serranos) 
• 2 large garlic cloves chopped
• 1 tbl fresh rosemary
• 1 tbl fresh thyme
• 1/2 cup dijon mustard
• 1/4 cup honey
• kosher salt/cracked pepper to taste

Getting Started: While you're chopping the onion and garlic, turn a large pot onto medium high heat.  Once again, I highly recommend a cast iron pot.  Nothing is better when it comes to even heat distribution, ease of cooking, and ease of cleaning. 

A simple way to seperate the seeds
and veins from peppers, is to
scrape them out with a spoon.

Hang on to those Scraps!
Your garden will thank you.

Ok.  Here we go...



1.  Melt the butter, then toss in the onions.  Throw in a couple pinches of kosher salt.  We want them to get carmalized, so let them cook for about 10-15 minutes, stirring occasionally. 

Carmelized and ready

2.  Once they are nice and browned, add the garlic and peppers.  Stir slowly for 1 minute.  Toss in your spices and give a few quick stirs. 


3.  Now its time to pour in your beer, mustard and honey.  Bring everything to a boil, and then take your pot off the heat.  Puree the mixture until its smooth. 

Be sure to blend those onions well.

4.  Once cooled a bit, pour your marinade into a shallow dish and add your pork loin.  Spoon marinade over the top of the loin until its well coated.  Now cover the dish with plastic wrap and foil.  Place it in the fridge for 12-24 hours, and flip it about halfway through.

Ready to chill

That's it for now.  The beer marinade you concocted will go to work flavoring and tenderizing the pork loin.  It may take a little extra time and planning to make the marinade and let it sit overnight, but I promise it's well worth the effort.  Your pork loin will be packed with flavor and far juicier due to your efforts.


Tommorrow: we'll sear and bake the tenderloin, and transform the marinade and pan drippings into a kick-ass sauce.  Save a beer or two for tomorrow!

See you then!
The Drunken Chef