Pretzels and Harvest Gold Pale Ale Crusted Pork Tenderloin

Homegrown Ontario pork tenderloin pairs nicely with pale ale and a pretzel crumb crust in this easy-to-prepare dish courtesy of Chef Lily Sullivan of the Waring House Inn.

1/4 cup	Harvest Gold Pale Ale*	50 mL
1	egg	1
2 tbsp	beer mustard (or other grainy mustard)	30 mL
1 tbsp	honey	15 mL
3 cups	pretzels	750 mL
2 tbsp	minced scallions or chives	30 mL
1 tsp	crackled black pepper	5 mL
1 cup	flour	250 mL
2 lbs	Homegrown Ontario pork tenderloin	1 kg

Pre-heat oven to 350°F (175°C).

In a large shallow pan, add pale ale, egg, mustard and honey, mix until well combined. Set aside.

In a food processor, pulse pretzels to make coarse crumbs. Remove and place in a medium sized shallow pan and then combine with scallions and pepper. Set aside.

In a medium sized shallow pan, add flour.

Roll each tenderloin in flour first, then the egg mixture, then pretzel crumbs.  Place on baking sheet lined with parchment paper.

Bake tenderloins in the oven for 20 to 30 minutes or until meat has reached an internal temperature of 150°F (65°C).

Beer mustard cream sauce

1/4 cup	Harvest Gold Pale Ale	50 mL
1/4 cup	veal or chicken stock	50 mL
1	bay leaf	1
3	whole peppercorns	3
1	small shallot, thinly sliced	1
1 cup	35% cream	250 mL
1/4	wedge of lemon	1/4
1 tbsp	whole seed beer mustard (or other grainy mustard)	15 mL
	Salt and freshly ground black pepper to taste

Add the pale ale, stock, bay leaf, peppercorns, and shallots to a small heavy bottomed sauce pan and bring to a boil. Reduce mixture by one half, turn heat down to a simmer and stir in cream. Continue to simmer until reduced by one half. Sauce should be slightly thickened. Finish with a squeeze of lemon and mustard, season with salt and pepper to taste.

Makes 4 servings.

Source: Chef Lily Sullivan, The Waring House

* If you cannot obtain Harvest Gold Pale Ale please use any Pale Ale

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