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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
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.
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