After liberally coating pork tenderloin with an herb rub, it was smoked and barbecued. And when it was done, sliced. The aroma was tantalizing and it was all we could do to leave the pieces on the plate until it was time to serve. (Yes, we each stole a couple of slices. How could we not?)
Reduced the beer sauce by boiling.
Poured the hot sauce over the sliced pork.
Once all the sauce was poured over the sliced pork, used a fork and spoon to toss the pork slices, making sure that the sauce coated every piece.
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. (Of course, there were leftovers of the pork and with them we made the most wonderful pie.)
This should be the ideal time for 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.