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!
- 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
- 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.
- 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.
- 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.
- Slice pork as you wish and serve with the glaze.
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