Summer Ale Pineapple Pork

By Dglmedia

Recipe by Chef David Burke.

Ingredients

• 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

Details

Adapted from samueladams.com

Preparation

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.