Beer+Food: Sriracha Pork Tenderloin with Baked Cajun Fries and Pan Fried Cabbage

Ingredients:

Meat Injection—

• 2 Tbsp Sriracha Hot Chili Sauce
• 2 Tbsp Water
• 2 Tbsp Extra Virgin Olive Oil (EEVO)
• 1 Tbsp Garlic Powder

Pork Rub—

• 1 Tbsp of each: Red Pepper Flakes, Garlic Powder, Black Pepper, and Basil

Meat and Sides—

• 12" Pork Tenderloin
• 1 Medium Sized Cabbage (Plus 4 Tbsp of EVOO, Salt and Pepper to Taste)
• 4 Russet Potatoes (Plus 2 Tbsp EVOO, 4 Tbsp Cajun Seasoning)

      Cooking Instructions:

Start by pre-heating the oven to 400 degrees, and then mix the ingredients together for the Meat Injection. I found that using a small plastic bowl with a lid and shaking makes for quick work on the injection.

Place thawed pork tenderloin on a shallow baking sheet with the fat side facing up. Mix the Pork Rub ingredients together, and then rub the mixture onto the meat. Make sure that all sides are dusted with the rub.

Give the Meat Injection another few shakes to make sure that the ingredients are mixed, and start injecting along the sides of the pork (about every two inches). Then inject more down the center, again spacing about every couple inches. The pork is now ready to be put in the oven. Place a meat thermometer in the center of the tenderloin and put it in the oven. Bake for 1½ hours, or until the internal temperature reads 165 degrees.

While the tenderloin is baking, wash and rinse the potatoes. Cut them into wedges and place in a large, sealable plastic bag. Add the EVOO and Cajun seasoning and shake to coat the potatoes. Put the potatoes on a baking sheet and bake during the last 10 minutes of baking the pork. The potatoes will bake for 20 minutes, but you should flip them half way through. Cooking times will vary for the potatoes, depending on how thick you cut the fries.

Finely chop the cabbage. The Cabbage will cook for about 20 minutes, so it's best to start cooking it when you put the potatoes in the oven. Heat a large skillet/wok on medium heat with half of the EVOO. When the skillet is ready, put the cabbage in and put the remainder of the EVOO on top. Stir the cabbage so that it is evenly coated in oil. Lightly salt and pepper—you can always add more as the cabbage cooks down.

Makes sure to cover the skillet and stir frequently so the cabbage does not burn.

When the pork is done, remove from the oven and place on a cutting board. Allow it to sit for about ten minutes before cutting so the juices can be absorbed into the meat. Cut slices about 1" thick.

Servings: 4

Beer Paring: Sam Adams Boston Lager, Sam Adams Oktoberfest

I tried both Sam Adams beers with this dish, as it was one of the first dinners that I prepared with the thought of pairing it with beer. The Boston Lager tasted the best overall. The heat of the Sriracha sauce really brought out the flavors and aromas nicely, as did the Cajun seasoning on the potatoes. There was a little something missing, however when paired with the cabbage—not that it tasted poorly, but the taste of the beer and food were definitely not amplified. I think that adding some heat to the cabbage might have helped draw out more of the flavor. I would suggest adding some red pepper flakes to the cabbage as it cooks. The Oktoberfest, a fine beer on its own, came up short when tried with the pork and potatoes; however, it was fantastic with the cabbage, which I made a note of for future endeavors. That's part of the fun in both cooking and trying new beers—even if you mess something up, there is always something to be learned.