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Black & Tan Irish Pork Tenderloin Recipe

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Prep Time
20 min
Total Time
1 hr
Feeds 8-10 adults
In this Recipe

If you love Irish Beer and Pork, this recipe is for you! Try our Black and Tan Irish Pork Recipe for St. Patrick’s Day or any day you want a tasty treat. The sauce is simply amazing on the Pork, and the tangy slaw perfectly complements the sweet sauce. Enjoy!


  • 12 oz Pale Ale
  • .25 tsp Cayenne Pepper
  • 3 Tenderloins
  • 1 tsp Olive Oil
  • 1 Yellow Onion (chopped)
  • 2 clove Garlic
  • 12 oz Guinness
  • 1 cup Brown Sugar
  • 1 cup Honey
  • 1 tsp Ginger
  • .5 tsp Corn Starch
  • .25 cup Soy Sauce
  • 2 Tbsp Honey
  • .5 tsp Ginger (fresh)
  • .5 head Cabbage (sliced)
  • 2 Green Bell Pepper (sliced)
  • 2 Carrot (sliced)
  • 1 Red Onion (sliced)
  • Salt
  • Pepper


  1. In a bowl, combine the pale ale, cayenne pepper, salt & pepper.

  2. Set aside 1/4 cup of the marinade, and pour rest into a zip lock bag,  and add the Pork Tenderloins. Marinate for 4-6 hours.

  3. Preheat the oven to 375F.

  4. Place the marinated tenderloins on a sheet pan, place in the oven and bake for 35-40 minutes or until the center reaches 160F.

  5. Make the slaw sauce by combining, the reserved marinade, soy sauce, honey & ginger.

  6. In a large bowl, add the vegetables & pour slaw sauce over.

  7. Cover , place in the cooler & let marinade for 30 minutes.

  8. In a sauté pan, heat up oil to medium high heat and add onion & garlic.

  9. Add 1 Tbsp Stout & brown sugar and cook for a few minutes

  10. Add remaining stout, the honey, brown sugar and ginger.

  11. Bring to a boil, then reduce heat to a simmer and reduce your sauce may take about 15-20 minutes.

  12. Plate everything and enjoy with friends & family!

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