The Countertop Chronicles

"Run by a gun zealot who's too blinded by the NRA" - Sam Penney of

Tuesday, July 26, 2005

Grilled Rasberry Pork Loins

Haven't posted anything for the Carnival of Recipies in awhile so this one is long overdue. I've continued the theme this summer of trying to cook all our homemade meals out on the grill and today's recipie is a definite keeper. I first learned about it from Jeff Close, the culinary expert at Catamount Brewery when I worked there all those years ago. I've tinkered with it over the years and frankly - at this juncture - can't imagine eating pork chops any other way.

Prep Time: 15 minutes
Cook Time: 10 minutes

1 Center Cut Pork Loin Filet
2 bottles of Amber Ale. It originally called for Catamount Amber, but since you can't get it anymore, you could throw in Otter Creek Copper Ale or anything else made with a healthy dose of carmalized malt.
2 large Granny Smith apples, peeled, cored and quartered
1 quart of rasberrys

Prepare grill and set for medium-hot cooking.

Crush rasberrys and mix with cut up apples in bowl. Pour beer over fruit. Unwrap pork loin filet. Cut loin horizontally into 1-inch medallions and add to the beer marinade. After 15 minutes, place pork medallions on the grill with some of the fruit compote resting on top. Baste during grilling with marinade. Grill until medallions reach an internal temperature of 155ºF (about 5 minutes on each side). Apples will caramelize, turning a golden brown and are tender when done.



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