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Summer Ale Pineapple Pork


Recipe by Chef David Burke.

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  • For the Pork:
  • 4-6 ounce center cut pork medallions pounded to quarter inch thick
  • 4 cups mesclun greens
  • 1/2 cup pineapple juice
  • 1 cup peppadews, julienned
  • For the Marinade:
  • 1 cup Samuel Adams Boston Ale
  • 2 cups canola oil
  • 1 bunch cilantro
  • 3 cloves roasted garlic
  • 2 tbsp lime juice
  • 1 tsp finely chopped dried chipotle chili
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • Salt/pepper to taste
  • For the Summer Ale Vinnaigrette:
  • 2 cups canola oil
  • 2 tbsp Dijon
  • 1/2 cup red wine vinegar
  • 1 tsp English mustard
  • 2 tbsp mustard oil
  • 1/2 cup Samuel Adams Summer Ale
  • Salt/pepper to taste


Adapted from


Step 1

Whisk together Dijon, vinegar, and english mustard continue whisking while slowly drizzling in oil finish w cherry wheat and season w/salt and pepper .

Combine marinade ingredients in blender and blend until smooth
Reserve half cup marinade.
Marinade pork and grill 3 min. on each side to medium.
Toss greens with Samuel Adams Summer Ale vinaigrette.
Divide greens into 4 equal portions serve pork over greens with grilled corn.

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