Tacos and Beer this Weekend?
Delicious Pork Taco and Craft Beer Pairing
Even though everyone is in a hurry and can’t spend much time planning and cooking dinner, it’s still possible to create a healthy meal in less than an hour. Pair these tacos with one of our favorites, 4 Noses Pineapple Velvet.
1 applewood smoked bacon marinated pork loin filet
2 tbsp of olive oil
1 fresh pineapple, peeled and cut into 1 inch thick slices
1 tsp of taco seasoning blend
12 white corn tortillas
1-2 radishes, chopped
1 jalapeño pepper, seeds removed and thinly sliced
1 bunch fresh cilantro, chopped
1 cup crumbled queso fresco
2 cups tomatillo salsa (salsa verde)
Cut pork loin filet into 1-inch cubes.
In a large skillet over medium-high heat, slowly heat 1 tablespoon of oil. Sauté half of the pork cubes for 7-8 minutes until browned. Repeat with remaining oil and pork cubes.
Heat the grill to medium at about 400 degrees. Sprinkle pineapple slices with taco seasoning. Grill until char marks appear, turning once. Cut into 1-inch pieces.
Place tortillas on the grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeño, cilantro and queso fresco. Serve with tomatillo salsa.
4 Noses Pineapple Velvet
Hailing from Broomfield’s 4 Noses Brewing, this experimental IPA is the perfect tandem to your taco extravaganza. Fresh pineapple and vanilla beans are heavily featured in the brew, weighing in at 7 percent ABV. In addition, this hazy IPA is brewed with lactose sugar, creating a soft, fluffy mouthfeel, giving a milkshake-like experience for your taste buds. Flavors of vanilla and pineapple complement the sweet and savory flavors of the pork tacos.
Recipe and food photo: Courtesy of Smithfield.com