Crabtree Brewing and The Tavern at St. Michael’s Square partnered to bring us an excellent pairing of grilled tenderloin and Crabtree's Dearfield Ale.
1 tbspgarlic powder
1 tbsponion powder
1/2 tbspchili powder
1 tsp allspice
1/2 tsp cinnamon
1 1/2 tsp Kosher salt
MIx all ingredients well
1 cup Balsamic Vinegar
1 clove whole garlic
Place on stove over low heat and simmer until reduced to 1/4 cup
2 1/2 lb pork tenderloin trimmed
1 cup fresh spinach
6 fresh strawberries
Slice trimmed pork tenderloin into 1 oz slices (about 1/4” thick). Season each slice well with 5-spice rub . Place on a well-oiled grill and cook for about 3 minutes per side. Serve over fresh spinach and strawberries and drizzle with the Balsamic reduction. Great spring/early summer dish when the first strawberries are coming out. Not too heavy for the warmer days, but still has some body for the cooler nights.
Pair with - Crabtree Dearfield Ale
Light and crisp, Crabtree Brewing Co.’s strawberry blonde ale has less alcohol but punched up flavor that pairs perfectly.
-Courtesy of Crabtree Brewing and St. Michael's Square Tavern