This lovely recipe came along during Snowmaggedon 2016 a couple of weeks ago. Luckily, I had hit the grocery and grabbed a few odds and ends in anticipation of being snowed in the house!
You know that feeling when you wake up, peek out of the blinds, just hoping the forecast was true, and you get the call that you don't have to go into work because of the weather?
YIPPEE! SNOW DAY!
Snow days to me mean snow ball fights and COMFORT FOOD.
So here we go!
I have to be honest with you all: I did not cook this mouth watering meal.
I work different hours during the week, so (lucky for me) Ben has been cooking a lot more for the two of us!
I'll let him give you the recipe for this tenderloin:
I made a dry rub that consisted of : cumin, paprika, garlic powder, chili powder, salt, pepper, and adobo seasoning. I follow the Rachel Ray mantra of "eyeballing" all the ingredients, so go heavier or lighter on the seasonings you like or don't like. Taste it before dressing your pork, then if you are happy with it, coat the meat with olive oil and pack your dry rub on it. We made 2-1.5 lb tenderloins, so we baked it for 45 min at 400 degrees. Pull it out of the oven and let it rest for 10 min then slice!
Did The Pairing Work?
The pork came out so juicy with that smokey, spicy, slightly sweet rub. The sweetness of the beer met the sweetness of the meat and rub while balancing that sweetness out because of the dryness of the beer. If you're wine lover, imagine the way a Pinot Noir would work with this meal.
The cherries, currants, and plums from the beer added another beautiful dimension of flavor to the pork. The pork itself was already juicy and flavorful, but imagine a dark berry compote being added on top of that! That's what the beer did essentially.
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!