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.

Ingredients

For Rub

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

For Reduction:

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

Directions

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