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)
In a bowl, combine the pale ale, cayenne pepper, salt & pepper.
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.
Preheat the oven to 375F.
Place the marinated tenderloins on a sheet pan, place in the oven and bake for 35-40 minutes or until the center reaches 160F.
Make the slaw sauce by combining, the reserved marinade, soy sauce, honey & ginger.
In a large bowl, add the vegetables & pour slaw sauce over.
Cover , place in the cooler & let marinade for 30 minutes.
In a sauté pan, heat up oil to medium high heat and add onion & garlic.
Add 1 Tbsp Stout & brown sugar and cook for a few minutes
Add remaining stout, the honey, brown sugar and ginger.
Bring to a boil, then reduce heat to a simmer and reduce your sauce may take about 15-20 minutes.
Plate everything and enjoy with friends & family!