Black-and-Tan Pork With Spicy Ale Slaw Recipe

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Ingredients:

Serving

1 12 -oz bottle pale ale (preferably bass)
1/2 tsp chinese five-spice powder
1/4 tsp cayenne pepper
kosher salt and freshly ground black pepper
3 lb pork tenderloin
1 tsp extra-virgin olive oil
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 12 - oz bottle stout beer ( preferably guinness)
1 cup packed dark brown sugar
1 cup honey
1 tsp minced peeled ginger
1/2 tsp cornstarch
1/4 cup soy sauce
2 tbsp honey
1 clove garlic, minced
1/2 tsp minced peeled ginger
1/2 head green cabbage, shredded
2 medium bell peppers (red , orange and/or yellow), thinly sliced
2 carrots , cut into matchsticks or shredded
1 large sweet onion, quartered and thinly sliced

Directions:

Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.
Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.
Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.
Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.
Photograph by Yunhee Kim

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	702.1 Kcal (2940 kJ)
Calories from fat	48.5 Kcal
		% Daily Value*
Total Fat	5.39g	8%
Cholesterol	147.39mg	49%
Sodium	842.31mg	35%
Potassium	1389.96mg	30%
Total Carbs	110.58g	37%
Sugars	98.19g	393%
Dietary Fiber	5.07g	20%
Protein	51.11g	102%
Vitamin C	75.8mg	126%
Vitamin A	1.2mg	40%
Iron	20.1mg	112%
Calcium	120.1mg	12%

Amount Per 100 g
Calories	106.95 Kcal (448 kJ)
Calories from fat	7.39 Kcal
		% Daily Value*
Total Fat	0.82g	8%
Cholesterol	22.45mg	49%
Sodium	128.31mg	35%
Potassium	211.74mg	30%
Total Carbs	16.85g	37%
Sugars	14.96g	393%
Dietary Fiber	0.77g	20%
Protein	7.79g	102%
Vitamin C	11.5mg	126%
Vitamin A	0.2mg	40%
Iron	3.1mg	112%
Calcium	18.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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