This is the recipe I used for my beer tasting dinner this year. I followed the recipe pretty exactly and personally felt like it was a bit too much cream. I think I would have liked a more intense chipotle flavor.
*Recipe adapted from The Best of American Beer and Food
4 pounds pork tenderloin, 2-3 pieces ( I actually made 6 pieces)
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons olive oil
1 bottle brown ale
1 cup heavy cream, warmed
1/2 cup Raspberry Chipotle BBQ Sauce
Preheat ovent to 375*. Rub pork with salt, pepper, garlic powder, paprika, and thyme. Heat olive oil in heavy, oven proof skilled or Dutch oven over medium high heat and sear all sides of pork. Cover and roast until pork is done. (Recommended temperatures for cooked meat.) When done, remove meat to plate and tent with foil.
Pour ale into roasting pan placed over medium-high heat. Bring beer to simmer and scrape bottom of pan with whisk or spatula to release spices and juices. Reduce to about half volume, stirring constantly (about 5 minutes). Reduce heat to low, add warmed cream and Raspberry Chipotle Sauce. Stir while simmering for 2-3 minutes.
Remove sauce from heat and let rest for about five minutes. Slice pork, place on plate and cover with sauce. I also put sauce in a gravy boat so people could add more.
Raspberry Chipotle BBQ Sauce
1 tablespoon olive oil
1/2 cup minced Vidalia onion (I just used a sweet onion)
1 tablespoon minced garlic
2 chipotles en adobo, chopped (I also included some extra sauce that they were in)
1 14 oz jar of seedless raspberry all-fruit spread
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice (I used water and one packet of “true lemon”)
In a large saucepan over medium heat, mix oil, onion and garlic. Cook and stir about 3 minutes. Add chipotles and raspberry spread. Cook and stir until spread is melted. Add the Worcestershire sauce and lemon juice, stir well.
Remove from heat and let cool. Can be refrigerated for up to 2 weeks. (This makes about 2 cups, I think I was generous in my use of this in the top recipe. I froze the remaining sauce and will let you know if it actually works.)