Grilled Pork Loin with Stout Beer Sauce
Egg noodles and sautéed mushrooms complement the pork and beer sauce, along with a pint of the same stout used in the cooking of the dish. We chose Hopworks Urban Brewery Survival “7-Grain” Stout made with barley, wheat, oats, amaranth, quinoa, spelt, and kamut, and finished with cold-pressed Stumptown Hairbender espresso, this brew provided layers of robust flavors in the Stout Beer Sauce.
Photo by David Lanthan Reamer
Summary: Courtesy of Chef Sam Crannell of Quinn’s, Seattle WA.
- 2 Tablespoons butter
- ¼ cup shallots, minced
- 1 Tablespoon minced garlic
- 2 cups stout beer
- 4 cups beef stock
- 2 Tablespoons Dijon mustard
- salt and pepper to taste
- 6 pork loin steaks, each weighing about 6 ounces
- Melt butter in a medium saucepan over medium heat.
- Sweat shallots and garlic for 2 minutes.
- Add the beer and cook until the liquid has reduced to about ½ cup.
- Meanwhile, in another saucepan heat the beef stock over medium-high heat and reduce by half.
- Add the reduced beef stock to the beer reduction and simmer until reduced by half.
- Stir in the Dijon mustard and season with salt and pepper.
- Set aside and keep warm.
- Salt and pepper the pork loin steaks and grill them until a meat thermometer reads 135? F.
- Let the steaks rest for 5 minutes before serving.
- To plate, slice the pork loin steaks and spoon the beer sauce over them.
Preparation time: 30 minute(s)
Number of servings (yield): 6