The Beer Fox says, “Oven-baked and shredded pork tenderloin takes center stage at a spring or summer festival.”

Recommended Brew: Sweetwater 420 Extra Pale Ale, Sweetwater Brewing Company, Atlanta, Georgia USA

Style: American Pale Ale – Golden in color – Crisp, hoppy character, a trifle spicy, yet mellow, with a whisper of lemony-peach fruit sweetness and a clean and refreshing finish.

2 pork tenderloins, 1 lb. each
2 medium onions, chopped
3 tablespoons butter
2 C. catsup
12 oz. Sweetwater 420 Extra Pale Ale
1/3 C. firmly packed brown sugar
2 teaspoons lemon juice
2 teaspoons dry mustard
1 teaspoon salt
¼ teaspoon white pepper
1 tablespoon Worcestershire sauce
½ envelope dry onion soup mix
2 envelopes beef bullion
1/8 teaspoon blackening

Arrange pork tenderloins in shallow baking pan. Lightly salt and pepper. Add a scant ¼ c. water to pan. Cover with foil and bake in 325 degree oven 1 hour, 15 minutes. Remove from pan. Shred pork.

In large skillet, lightly brown onion in butter. Add catsup,Sweetwater 420 Extra Pale Ale, brown sugar, lemon juice, dry mustard, salt, pepper, Worcestershire sauce, onion soup mix, beef bullion, and blackening. Simmer, covered, over low heat for ½ hour. Add shredded pork. Simmer additional 30 minutes. Serve on toasted hamburger buns.

* Health Benefit: Rich in zinc, high quality protein, iron