Pork Tenderloin with Allagash Curieux Sauce | CraftBeer.com
Try this award-winning recipe for pork tenderloin with a sauce made from apples, sage and Allagash Brewing's Curieux, an Abbey-style Tripel.
Ingredients
- 12 (4oz.) medallions pork tenderloin
- 3 Tbsp butter
- 3 Tbsp extra virgin olive oil (EVOO) + 1 cup for frying
- 2 tsp chopped + 12 leaves fresh sage
- 1 Tbsp honey
- 20 oz. Allagash Curieux
- 3 Small Granny Smith apples
- 2 Tbsp + 1/4 tsp salt
- 1 Tbsp + 1/4 tsp pepper
- 2 small trays
- 1 cutting board
- 2 large saute pan
- 1 8 inch saute pan
- 1 spatula
- 2 sheet trays
- 1/2 size rack
- 1 metal sauce spoon
- 6 plates for serving
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