Beers Red Tulip
Spirits
Food Dinner
Servings 4-8
Prep Time 25 minutes
Cook Time 90 minutes
Difficulty 4 (Easiest 1 - 5 Hardest)
Ingredients Ingredients:
5 cloves garlic, peeled
1 medium shallot, peeled and sliced
1/2 cup golden raisins
1/3 cup dried cranberries
3 tablespoons olive oil, divided
8 leaves fresh basil, or 1 teaspoon dried basil flakes
1/4 teaspoon freshly ground black pepper
Pinch salt
1 boned and butterflied pork loin, about 21/2 pounds
12 ounces Red Tulip Ale
1 tablespoon orange juice
1 tablespoon dried herbes de Provence (a blend of dried herbs commonly used in southern France. Find it in the spice aisle)
1 tablespoon butter
1 tablespoon flour
Method Place the garlic, shallot, raisins, cranberries and 1 tablespoon olive oil in the bowl of a food processor fitted with a cutting blade. Cover and pulse until the mixture is coarsely chopped. Add the basil with 1 more tablespoon olive oil and the black pepper and salt to taste; cover and pulse until the ingredients are minced and pasty.
Trim any excess fat from the pork loin. Unroll or butterfly the pork loin and place it between 2 large sheets of plastic wrap. Use a rolling pin or meat pounder to flatten the meat to a 1-inch thickness.
Remove the plastic wrap and cover the pork with the garlic-raisin mixture, reserving 1 tablespoon of the mixture for a marinade.
Roll the loin around the filling, securing it with toothpicks. Use kitchen string to tie and wrap the roast tightly. Remove the toothpicks once it is securely tied.
Prepare the marinade by combining12 ounces Red Tulip ale, remaining garlic-raisin mixture, remaining 1 tablespoon olive oil, the orange juice and the herbes de Provence. Place pork in an extra-large resealable plastic bag and add marinade. Roll to press all air out of the bag while sealing it. Place the bag in the refrigerator and chill it for 2 hours or more.
Preheat the oven to 350 degrees.
Remove the pork from the bag and reserve the marinade. Place the pork, seam side down, in a roasting pan lined with foil. Bake 50 to 55 minutes, or until its internal temperature reaches 155 degrees.
Meanwhile, bring the reserved marinade to a simmer in a medium saucepan over medium heat. Simmer 30 minutes, or until it's reduced by half. Press it through a mesh sieve and reserve.
Place the butter in saucepan and melt it. Add the flour, cooking and stirring until the flour is pasty and golden.
Slowly whisk in the reserved ale mixture and simmer until the liquid is thickened. Taste and add salt or pepper if desired.
Remove the pork loin from the oven and let it rest 10 minutes under a sheet of foil, loosely tented around the pan. The internal temperature will reach 160 degrees.
Add some of the pan drippings to the sauce, and whisk well.
Slice the pork into 1/2-inch-thick pieces, and serve with the sauce a glass of Red Tulip Ale.

Notes From Fred Bueltmann, New Holland Brewing Co. Tested by Susan Selasky for the Free Press Test Kitchen. 454 calories (42% from fat), 21 grams fat (7 grams sat. fat), 22 grams carbohydrates, 39 grams protein, 307 mg sodium, 112 mg cholesterol, 43 mg calcium, 1 gram fiber.
Tags pork, red tulip