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I don’t recall where this recipe came from, but it is one of our favorites. It is elegant and easy, and is a good choice any time of the year. We had this for Christmas dinner in 2008!

Pork Tenderloin
1/2 cup pale ale
3 tablespoons Dijon mustard
1 Tablespoon chopped garlic
1 tablespoon brown sugar
2 tablespoons chopped fresh rosemary
1 cup apple cider
1/4 cup cider vinegar
2 cups heavy cream
Pinch cayenne

Pork Marinade: Combine ale, 2 tablespoons Dijon, garlic, brown sugar, and rosemary. Pour over tenderloin and marinate overnight.

Apple Cider Cream: Reduce the cider and vinegar until syrupy. Add the cream, 1 tablespoon Dijon, and cayenne. Simmer until reduced by half. Taste and adjust seasoning.

Cut slices of tenderloin (about 1/2″ thick) and grill. When you turn the pork, top each slice with a thin slice of Brie. It will start to melt while the second side of the pork grills.

Serve with sauteed apples and mashed potatoes drizzled with Cider Cream.

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