Thursday, May 20, 2010

Chocolate Stout

I had no idea what I wanted to make for dinner. Well, I did, but I just wasn't feeling it. I knew I was having a pork tenderloin. It was sitting in front of me, waiting for something to happen. I was staring into my spice cabinet waiting for my muse to speak to me. I started grabbing things. Paprika, Chimayo Chile powder, Cayenne Chile powder, Oregano, Salt, Pepper. Some Adobo seasoning. I dumped quantities of each into a bowl, mixed and dumped it on the pork tenderloin. Well, I guess that's that. Into a hot pan, with olive oil it went. Sear sear sear. Into a roasting pan. Well, for giggles, lets toss some shallots into the frying pan and to deglaze...what to deglaze with. Hey! Why not some of the Rogue Chocolate Stout that I'm drinking. Whooosh! Scrap up the bits, stir in some tomato paste. Pour over the tenderloin and dump into an oven. 325 minutes for 30 minutes, basting once or twice. Remove from the oven, let it rest for 10 minutes, slice and serve with the rest of the basting liquid.

Rogue Chocolate Stout Pork Tenderloin

It was delicious. Spicy with a hint of cocoa.

The flavor reminded me of a lighter version, a brothier version of a mole sauce. Dark, cocoa, coffee, chiles. Very nice. I served with sauted peppers, onions, jalapenos and some grilled corn tortillas and a glass of Rogue Chocolate Stout. A very nice meal.

1 comment:

Rogue Advocate said...

Holy Mole' - the name of a beer blend I make, part Rogue Chocolate Stout, part Rogue Chipotle Ale! Thanks for using the beer with me on the label for your pork loin recipe - love reading about how folks cook with beer and pair with it too. I'll put a link to your recipe on my blog...
and give you a shout out on twitter @chocolatestout