Smoked Pork with Beer Sauce

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summary: recipe for smoked pork tenderloin with beer sauce, based on an article and recipe in SAVEUR magazine; recipe for dry spice rub; cool rainy summers aren’t good for squash; (click on image to see larger views and more photos)

smoked/bbq'd pork tenderloin How is it that SAVEUR comes through so consistently? In every issue, there has been something really outstanding. This past July was no exception with “The Texas Issue”.

Naturally, because it’s about Texas, where meat was called for, beef was the main focus. But I’m prejudiced about beef. I grew up in Alberta and I just don’t think the beef we get here in Ontario stands up to the beef I ate as a kid. Not to mention that beef tends to be expensive. So… we used pork tenderloin correction: butt or shoulder when we tried the “Slow-Smoked Brisket” (eeek!!! I know. Texans will be horrified).

And oh my. Oh my! This is fabulous. Tender. Succulent.

Here is what T did:

smoked pork tenderloin correction: butt or shoulder in beer sauce
based on the recipe for Slow-smoked Brisket SAVEUR #121

measurements are approximate!

  • 2-3 lb pork tenderloin correction: butt or shoulder
  • your favourite dry spice rub (what we used)
  • ½ bottle warm beer


  1. Liberally coat pork tenderloin with dry rub. Place it in a plastic bag and refrigerate overnight.
  2. About an hour or so before smoking the meat, take it out of the refrigerator to bring it up to room temperature.
  3. Put dry wood chips (we use hickory) into a baking tray and place it on one side of the gas barbecue turned to low heat. Only turn on the one side. Close the barbecue lid.
  4. When the wood begins to smoke, open the lid and lay the meat directly on the grill on the side of the barbecue that is turned off. Close the lid.
  5. Slow-smoke the meat over indirect heat until a thermometer inserted into meat registers 160F. Remove the meat from the barbecue and place the meat in a small casserole dish that has a lid.
  6. Pour beer (we used a dark lager) over the meat. Cover the casserole (SAVEUR magazine suggests putting the meat into a foil packet but we just can’t stand the waste). Place in a medium oven for an hour or so until the meat reaches 190F.
  7. Place the meat on a plate to rest. Reserve the sauce!!
  8. Pour the beer sauce into a pot and reduce it by boiling over medium-high heat.
  9. Using a very sharp knife, slice the meat thinly across the grain. Slice the meat on the plate so that the juices remain with the meat.
  10. Pour the sauce over the sliced meat and toss with a fork and spoon, to coat all the pork.

Serve immediately on warmed plates with mashed potatoes and a vegetable. Garnish with a few leaves of oregano or marjoram if you have it.


:: Do use your meat thermometer!

:: Instead of using a casserole dish and the oven, you can put the meat into a large piece of aluminum foil. Pour the beer overtop and seal the foil tightly to create a pouch to keep the juices and beer in. Place the foil packet over low heat in the barbecue and cook until the inside temperature of the meat is 190F.

:: This is roughly the mixture that we used for our rub on this occasion. (Please note that the amounts are approximate.)

Spice Rub

  • 1½ Tbsp demerara sugar
  • 1 Tbsp Kosher salt
  • 1 tsp freshly ground pepper
  • 2 tsp Hungarian paprika
  • ½ tsp garlic granules
  • 1 tsp dry chili flakes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp crushed fennel seeds

:: Left-over meat is fantastic in meat pie and/or chili.

recipes from OUR kitchen:

smoked/bbq'd pork tenderloin We served this fabulous smoked pork in beer sauce with mashed potatoes and baked butternut squash. A few leaves of marjoram made a lovely garnish.

Left-overs can be used to make the most wonderful chili! Or pie. Yes!! Pie!! (Mmmmm… pie!)

Before the snow flies, may we have this again please?

butternut squash Whine: This should be the ideal time for butternut squash. And I adore butternut squash!! However, there was a tremendous amount of rain this summer. It was also rather cool. It shouldn’t have surprised us that this usually rich squash was watery and bland. But what am I going to do with that second squash that I insisted on buying. I know it’s going to be just as disappointingly watery. :-(


This entry was posted in 'Saveur' Magazine review, cookbooks, etc., food & drink, main course, posts with recipes, whine on by .

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