Black & Tan Pork with Spicy Ale Slaw

Ingredients

Pork

1-12oz btl beer

½ tsp Spiceology Chinese five spice powder – SGC# 170453

¼ tsp cayenne pepper – SGC# 171389

Salt & pepper – SGC# 052100 & 169540

3 lbs Seaboard pork tenderloin – SGC# 219740

1tsp extra virgin olive oil – SGC# 065312

1ea yellow onion, finely chopped – SGC# 191966

2 cloves garlic, minced – SGC# 192922

1-12oz btl stout beer

1c dark brown sugar – SGC# 051912

1c honey – SGC# 121889

1tsp minced and peeled ginger – SGC# 191395

½ tsp cornstarch – SGC# 053231

¼ c soy sauce – SGC# 087783

2 tbsp honey – SGC# 121889

1tsp minced garlic – SGC# 192922

½ head shredded cabbage – SGC# 192044

2ea bell peppers (yellow, red), thinly sliced – SGC# 192436 & 193277

2ea carrots, cut into matchsticks – SGC# 192476

1ea yellow onion, sliced thin – SGC# 191966

Combine the ale, Spiceology five spice powder, cayenne, salt and pepper to taste in a large resealable plastic bag. Reserve ¼ cup marinade for the slaw. Add the Seaboard pork to the bag and mix well. Refrigerate 2 to 6 hours.

Make the glaze: heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each of stout and brown sugar and cook 4 minutes. Add all but 2tbsp of the remaining stout, the honey, the remained ¾ c plus 3 tbsp brown sugar and the ginger. Bring to a boil and reduce by half. Whisk the remaining 2 tbsp stout and the cornstarch in a bowl: slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.

Remove the pork from the marinade and sear in a sauté pan over medium high heat. Preheat oven to 375 degrees and bake until internal temperature reads 150 degrees. Transfer to a cutting board and let rest 5 minutes

Make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved ¼ c marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve.

Slice the Seaboard pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.