Beer Forum

I picked up some hop-infused salt at the WBC dinner in Chicago last week and want to use it in a spiced pork tenderloin recipe I found. The sauce calls for reducing brandy & milk in the pan after cooking the pork. Any ideas if substituting beer for the brandy would work? Maybe a higher-alcohol malty beer or maybe a barrel-aged beer?

Here's the recipe I'm planning to use: http://www.epicurious.com/recipes/food/ ... rloin-2372

I've made something similar but used apple brandy instead. I'm not sure about substituting in a beer. One thing to consider is that if you sub in a beer, some of the flavors present in the beer will be intensified when you reduce it down. I would not use a very hoppy beer (in my experience they turn very bitter when reduced)... maybe a stout or something barrel aged (as you suggested) would work out ok.

So the 120-minute IPA in my fridge won't work?

beerocracy wrote:So the 120-minute IPA in my fridge won't work?

That's 12oz of thermal mass working for ya.

beerocracy wrote:So the 120-minute IPA in my fridge won't work?

120 is what you get when you reduce a keg of 'regular' IPA to 12 oz.

No disrespect to 120....I have a case in my cellar....just not an everyday beer.

I would try a glaze of 1/2 cup of honey, 1 tablespook of dijon mustard and a bottle of your favorite porter (Samual Smith?). Whisk them together in a sauce pan and simmer until it just forms a syrup. Adjust the seasoning with your salt and fresh ground black pepper. Put the pork in a reaction proof pan or ziplock bag, add the syrup, and let sit overnight in the fridge. Roaast at 350 for about 45 to 50 minutes, until its at about 160*F internal temp, brushing with reserved glaze for the last 15 minutes. Yum.

Alternate cooking method would be on the Weber grill using indirect coals, covered, with soaked apple chips on the hot coals. Glaze for the last 15 minutes as you normally would.

Enjoy!

Alan

I would use a low hopped strong malty beer like a wee heavy or an english barleywine.

Wayne

Bugeater wrote:I would use a low hopped strong malty beer like a wee heavy or an english barleywine.

Wayne

+1

Or a Doppelbock