Ingredients
Potato Hash:
3 Cups Cubed Sweet Potatoes
3 Cups Cubed Red Potatoes
2 Cups Cubed Sweet Onion
1/4 Cup Chopped Pecans
3 Tbsp. Pecan Oil (Or Vegetable) 2 Tbsp. Cajun Seasoning
12 Oz. Pecan Ale (Or Local Craft Beer)
Pecan Ale Glaze:
6 Oz. Pecan Ale (Or Local Craft Beer)
1/2 Cup Finely Chopped Pork Belly Or Cured Bacon
2 Tbsp. Finely Chopped Pecans
1/4 Cup Finely Chopped Shallots
8 Tbsp. Salted Sweet Cream Butter
2 Tbsp. Local Honey
Pork:
3 Lb. Pork Tenderloin
2 Tsp. Cajun Seasoning
4 Tbsp Brown Sugar
2 Tbsp. Creole Mustard
Directions
To Prepare Roast
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Preheat oven to 425°F.
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Rinse the roast and pat dry.
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Rub the roast with Cajun seasoning, brown sugar, and Creole mustard.
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In a large mixing bowl, combine both potatoes, onion, pecans, oil, and Cajun seasoning.
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Spray The Oyster Bed with non-stick cooking spray.
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Pour 12 oz. of pecan ale evenly into the cooking wells, with the remainder poured into the large reserve well.
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Place the vegetable mixture evenly on top of the cooking wells.
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Position the tenderloin over the vegetables.
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Cover with foil and bake at 425°F for 40–60 minutes.
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After 30 minutes, check the temperature and baste the meat and vegetables with the juices collecting in the reserve well.
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Cover again and continue cooking.
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Check the temperature every 15 minutes until the internal temperature reaches 145°F.
For the Glaze
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Over medium-high heat, add 6 oz. pecan ale to a saucepan.
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Reduce by about two-thirds, stirring frequently, for approximately 10 minutes.
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In a separate skillet, sauté the pork belly, pecans, and shallots until browned. Set aside.
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Once the beer has reduced, add the butter, honey, and reserved pork belly, pecan, and shallot mixture.
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Stir over low heat until combined.
To Serve
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When the meat reaches 145°F, remove it from the oven and let it rest for 10 minutes.
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Slice the tenderloin into medallions.
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Spoon the glaze over the meat and vegetables before serving.
40 min. prep time
Serves 6
60 min. cook time
