Black-And-Tan Pork with Spicy Ale Slaw

foodnetwork.com

Debbie Fenner

subheading: For the Pork:

1 12-ounce bottle pale ale (preferably Bass)

½ teaspoon Chinese five-spice powder

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

3 pounds pork tenderloin

subheading: For the Glaze:

1 teaspoon extra-virgin olive oil

1 small sweet onion, finely chopped

2 cloves garlic, minced

1 12-ounce bottle stout beer (preferably Guinness)

1 cup packed dark brown sugar

1 cup honey

1 teaspoon minced peeled ginger

½ teaspoon cornstarch

subheading: For the Slaw:

¼ cup soy sauce

2 tablespoons honey

1 clove garlic, minced

½ teaspoon minced peeled ginger

½ 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 at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer