February 20th, 2010 by Richard Julien
*The mighty Pork sirloin flavoured with Rickards Dark, garlic and rosemary with malty sweet caramelized onions
Ingredients:
- 3 lbs of Pork sirloin
- 1 bottle of Rickards Dark porter
- 4 sprigs of fresh rosemary
- 6 cloves of garlic – minced
- 2 tbsp maple syrup
- 10 black peppercorns
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of malty sweet caramelized onion – see recipe below
Method:
- Pour Rickards, rosemary, garlic, syrup peppercorns and bay leaf into a sauce pot.
- Simmer all ingredients on the stove for 10 minutes – remove and cool
- Pour cooled marinade over pork and reserve in the fridge overnight and up to 24 hours
- Remove pork from marinade and pat dry with paper towel.
- Season with salt and pepper – grill on BBQ pre heated to medium – 10 minutes per side or until the internal temperature reaches 160 F
- Remove and rest under foil for 10 minutes, top with warm malty sweet caramelized onion
Malty sweet caramelized onion
Ingredients:
- 2 sweet Vidalia onions peeled and julienned
- 2 tbsp butter
- 2 tbsp maple syrup
- ¼ cup of apple cider vinegar
- 1 tbsp mustard seed
- 1 bottle of Rickards Dark Porter
- Salt and pepper
Method:
- Melt the butter in a large frying pan on med-high heat until the butter foams and starts to brown, season with salt and pepper
- Add the onion and maple syrup, cook down until the onions brown and caramelize, reduce heat as the onions brown
- Add the vinegar, mustard seed , and Rickards Dark
- Simmer and reduce liquid on medium low heat until a most liquid has evaporated and a relish consistency is achieved