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 The perfect dish for an autumn dinner party, enriched with Badger Ale. The recipe specifies Fursty Ferret, but Tanglefoot can be used with equal success. Serves 4.
Method:
Place beer and honey in a pan and reduce to a syrup. Meanwhile have a frying pan heating with oil and butter, place loin of pork in pan and begin to seal the meat. Once the pork is sealed all over, place beer reduction in the pan and place in the oven on gas mark 6 for 40-45 minutes.
Place your chopped onion in a sauce pan with a knob of butter and chives. Sauté slowly as not to burn anything, add the cream and reduce until a coating consistency is achieved. Crumble in the Blue Vinny cheese and take off the heat so the cheese can melt slowly. Once the pork is firm to touch remove from pan, carve into thick slices, place onto plates and cover with the sauce. Garnish with either seasonal vegetables and new potatoes or roasted vine cherry tomatoes.
Ingredients:
Two pork tenderloins
25g butter
1 tablespoon olive oil
Half a pint of Fursty Ferret Ale
2 table spoons of honey
For the sauce:
25g butter
6oz dorset blue vinny cheese
Half an onion
Pinch of fresh chives
100g double cream
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 10256 |
2469 |
142 |
37 |
187 |
1.1 |
1.9 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Recipe provided by Ben Thebe, The Blackhorse Pub, Sturminster Marshall.
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