Our neighbor Farmer Kate taught us all about how to cook different cuts of pork. The times when she would stop over with a fresh tenderloin or chops straight from her farm were some of the best cooking classes we’ve ever had.
She taught us all about how cooking pork tenderloin can be tricky business. Since this cut is so lean, it’s easy to dry it out. The cooking method in this recipe is almost foolproof, so we can guarantee a juicy bite. Searing your meat before roasting is a great way to get that yummy caramelized outside without overcooking the whole piece.
The beer jelly glaze also bumps up the moisture factor in this dish. So what happens if you still end up overcooking your pork tenderloin? Just spoon any leftover glaze on the sliced pork before serving. No one will be the wiser.
Ingredients (Serves 6)
- 2 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 tablespoon Beekman 1802 Mercantile Spice Blend No. 5, Vadouvan (substitute: regular curry powder)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- ½ cup Beekman 1802 Ommegang Abbey Ale Beer Jelly
- 1¼ cup white wine, beer, or water (divided)
- ½ teaspoon corn starch (mixed with ¼ cup liquid from above)
- Kosher salt and fresh ground pepper to taste
- Prep Time: 10m
- Cook Time: 30m
Preheat oven to 400˚ F, and heat pan on high heat. Pat tenderloin with paper towel to remove any moisture, then coat with olive oil and seasonings. Sear on all sides, 3-4 minutes. Remove from pan, place on sheet tray, and set aside.
Make the glaze:
Using the pan you seared in, melt butter over high heat. Add beer jelly and wine/beer/water; stir to combine. Simmer to reduce by half, then pour in corn-starch mixture and whisk. Cook for 1-2 minutes until sauce is thickened.
Glaze pork with sauce and place in preheated oven. Roast until internal temperature is 135˚ F; meat should be slightly pink, and juices should be clear. Remove from oven allow to rest 10-12 minutes before slicing.
This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile.