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Roast Pork Tenderloin in brown ale- raspberry chipotle cream sauceChris Swersey, competition manager for the World Beer Cup and river guide, says, “This recipe works as well in a Dutch oven over a charcoal fire as in a conventional oven. It’s an easy preparation that takes little time and makes you look like a genius!” Our taste-testers used Bell’s Brown Ale in this very tasty sauce, but you could use your favorite American brown ale. Serve with rice pilaf or mashed potatoes. A recipe for Raspberry Chipotle BBQ Sauce follows, if you can’t find a suitable bottled version. 4 pounds pork tenderloin, 2 to 3 pieces ?1. Preheat oven to 375°F. Rub pork with salt, pepper, garlic powder, paprika, and thyme. Heat olive oil in heavy, ovenproof skillet (cast iron is good) or Dutch oven over medium-high heat. Sear pork on all sides until browned. 2. Remove pan from heat. Dab butter over pork in the pan, cover and roast 20 to 25 minutes. Roast until pork reaches 140°F (check each piece in 3 places with meat thermometer, and average readings). When done, remove meat to plate to rest; tent with foil. Don’t overcook pork loin—once it hits 135°F, it cooks quickly. 3. Pour ale into roasting pan placed over medium-high heat. Bring beer to simmer and scrape bottom of pan with whisk or spatula to release spices and juices. Reduce to about half volume, stirring constantly, about 5 minutes. Reduce heat to low, add warmed cream and Raspberry Chipotle BBQ Sauce, and simmer and stir 2 to 3 minutes. 4. Remove sauce from heat and let sauce rest about 5 minutes before plating. Slice pork in thick slices, place on plate, and cover with sauce. Makes 6 to 8 servings
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