Rocky Mountain Cooking

Good Food With Altitude

  • Home
  • About Heather
    • Blogs I Love
  • Contact

Don't miss a single recipe or tip - Enter your email to receive free updates in your inbox!

Navigation
  • Home
  • Recipes
    • Breakfast Goodness
    • Beverages
    • Appetizer’s and Small Plates
    • Soups and Stews
    • All Things Chili
    • Salads and Salad Dressings
    • Side Dishes
    • Main Courses
    • On the Grill
    • Desserts
  • Special Occasions
    • Events and Parties
    • Football Fest Recipes
    • Don’t Buy It, Make It
  • High Altitude Cooking
You are here: Home / Main Courses / Black and Tan Pork Loin

Black and Tan Pork Loin

March 13, 2016 By cookingintherockies Leave a Comment

937 shares
  • Share
  • Tweet
"Black and Tan" Pork Loin

Pure pork deliciousness! Black and Tan Pork Loin celebrates good ol’ Irish Beer. Just in time for St. Patrick’s Day!

Well, I’ll just say it! Today is my favorite day of the year! Daylight savings time. I crave sunshine and more hours of it just make me feel better! Who cares about the lost hour of sleep. That’s so over rated, sunshine is where it’s at…. My neighbor and I just got from a two mile walk with our dogs and noticed that Spring is really coming early. Trees are starting to leaf out, daffodils blooming everywhere, tulips about to burst open and you should see all the hawks in flying in the air with sticks, busy building their nests. It’s really quite cool! I’m a little nervous though as we are so over due for a giant snow. It’s gonna happen and I hope that it’s sooner than later so all the plants don’t die from a cold snap… Yikes!

This week is St. Patrick’s Day! Always a fun time in Denver. I never realized that we had such a large Irish community, apparently we do and the celebrations seriously go on for a week! Today, St. Balderick’s event’s are happening all over town! I love this organization and always donate to support my  friends who are brave enough to shave their head to help in raising money for research to find cures for childhood cancers. I love that their are people who do this. I’m not brave enough but will donate instead! This week my contribution is a celebration of Irish beer, particularly the Irish drink called the, “Black and Tan”. I’m not a big beer drinker but I do love a good cold one every now and then and a “Black and Tan” is a favorite of mine! While I was thinking of a “Black and Tan”, I thought why not make it into a marinade for pork? I love pork and eat it a lot and realized that besides ribs, I have maybe only posted one or two pork recipes. So strange since I always have pork tenderloins in my freezer. Anyway, here is a yummy marinade. It kinda hits all the taste buds. Savory, sweet, spicy and a little bitter (from the pale ale). I fired up my Traeger grill and grilled up my tenderloins. Oh, my so good! This will be a go to recipe for me and I hope it will be for you too! Enjoy!

 

Black and Tan Pork Loin
Recipe Type: Main Course
Author: Heather Blake
An out of the box marinade!
Ingredients
  • 2-3 pounds pork (I used tenderloin, but chops or a boneless loin would work too)
  • 1 cup Pale Ale (I used Bass Ale)
  • 1 cup Guinness stout beer
  • 1 jalapeno pepper, minced
  • 3-4 cloves garlic, minced
  • 3/4 cup brown sugar
  • 2 tsp salt
  • 2 tsp pepper
  • [br][b] For the Glaze[/b][br]
  • 1/4 cup pale ale
  • 1/4 cup Guinness stout beer
  • 5 tbs brown sugar
  • 1/2 jalapeno pepper, minced
  • pinch of salt
  • pinch of pepper
  • 2 tsp corn starch
Instructions
  1. In a large zip lock bag, add the beers, jalapeno pepper, garlic, brown sugar, salt and pepper. Seal the bag and mix well. Add the pork and marinate for 6 hours and up to overnight.
  2. Heat up your grill to 375 degrees. Grill the pork until the internal temperature is 160 degrees (this is the temperature that I like, but guidelines say to cook pork to 170 degrees, your choice). When done, remove and let cool for 10 minutes.
  3. To make the glaze. In a sauce pan, add the jalapeno, beers, brown sugar, salt and pepper. Bring to a boil. You will need to keep whisking as the beer will foam up. Once the liquid is boiling, whisk in the corn starch. Lower temperature to low and cook for 10 minutes or so until the glaze thickens. Adjust seasoning if you wish.
  4. Slice pork as you wish and serve with the glaze.
Notes
I served my tenderloin over a bed of cooked cabbage, leeks, peppers, garlic, carrots, jalapeno and bacon. Add a little beer, brown sugar salt and pepper. [br][br]Serve with anything that you like to eat pork with. Potatoes would be great with the glaze.
3.5.3226
"Black and Tan"

A perfectly poured “Black and Tan”. BTW, no “Black and Tans” were consumed during the making of this post… um not! LOL!

Seeds Starting

Wish me luck! My first time attempting to start some plants from seeds! It’s almost gardening season again… Can’t wait!


Filed Under: Main Courses, On the Grill, Protein Dishes, Recipes Tagged With: "Black and Tan" Pork Loin, "Black and Tan" Pork Loin recipe, Guinness Beer recipe, Pork Tenderloin recipe, Rocky Mountain Cooking, St Patrick's Day recipe, St Patricks Day, St. Baldrick's

« Chicken Suiza Enchiladas
Easter Eggs Benedict »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




CommentLuv badgeShow more posts

Food Advertising by logo

Welcome!


Welcome to Rocky Mountain Cooking! A place to explore Colorado Food and Lifestyle! Pull up a chair, pour a glass of wine and explore all kinds of great recipes! [learn more]

Image Map

Recipes & Posts

Food Advertising by logo

Recent Comments

  • Dan on Sticky Chinese Barbecue Ribs
  • Peach-y Keen - Taste the Best of the Summer - The Second Proof on Fresh Peach Nectar
  • What To Do With Leftover Beef Brisket? on Beef Brisket Street Tacos
my foodgawker gallery
Food Advertising by logo
Amazing sausage stuffing with dried fruit, almonds and yes my friends Grand Marnier!

Grand Marnier Stuffing

November 21, 2024 By cookingintherockies 9 Comments

Continue Reading

Follow Rocky Mountain Cooking!

Follow Us on FacebookFollow Us on Google+Follow Us on WordpressFollow Us on RSS

Recent Posts

  • Grand Marnier Stuffing
  • Colorado Chicken Pizza with Cheesy White Sauce
  • Pulled Pork & Bacon Jalapenos
  • Cheese Dumpling Soup- Käsenodelsuppe
  • Green Chili Cholula Meatloaf
  • Lasagna Soup
  • Crab-Stuffed Mushrooms
  • Stuffed Mushrooms
  • Maple Bourbon Glazed Turkey
  • Roasted Squash and Sweet Potatoes with Cranberries
  • Tour of America’s Heartland
  • Bahn Mi Won Ton Cups
  • Anzac Biscuits
  • Old Fashioned Sorghum Cookies
  • Mexican Picadillo

Recent Comments

  • Dan on Sticky Chinese Barbecue Ribs
  • Peach-y Keen - Taste the Best of the Summer - The Second Proof on Fresh Peach Nectar
  • What To Do With Leftover Beef Brisket? on Beef Brisket Street Tacos
  • Stacy on Limoncello
  • Mary on Hawaiian Chicken Meatballs

Find Recipes

Archives

NetworkedBlogs
Blog:
RockyMountainCooking
Topics:
Food, Recipes, Colorado
 
Follow my blog
Welcome to Rocky Mountain Cooking! A place to explore Colorado Food and Lifestyle! Pull up a chair, pour a glass of wine and explore all kinds of great recipes! [learn more]
Image Map

Recent Recipes

Amazing sausage stuffing with dried fruit, almonds and yes my friends Grand Marnier!
Colorado Chicken Pizza with Cheesy White Sauce
Pulled Pork & Bacon Jalapeno Poppers
Cheese Dumpling Soup- Grießnockerlsuppe
A picture of Green Chili Cholula Meatloaf with some fresh peas on the side.
Lasagna Soup
Crab-Stuffed Mushrooms
A picture of spinach stuffed mushrooms
Maple Bourbon Glazed Turkey
A picture of Roasted Squash and Sweet Potatoes with Cranberries on a plate ready for Service.

Copyright © 2025 Rocky Mountain Cooking | Developed by Archer Creative | Privacy Policy

937 shares
Go to mobile version