Beer-glazed pork with spicy coleslaw

Ingredients:

Pork

• 1.3 kg pork tenderloin
• 1 bottle (0.33 ml) pale ale (preferably Bass)
• 0.5 tsp Chinese 5-spice seasoning
• 1/4 tsp cayenne pepper

Glaze

• 1 teaspoon olive oil
• 1 small sweet onion, finely chopped
• 2 cloves garlic, crushed
• 1 bottle (0.33 ml) of stout (preferably Guinness)
• 1 cup dark brown sugar
• 1 tbsp. honey
• 1 tsp. chopped peeled ginger
• 0.5 tsp cornstarch

Salad

• 1/4 cup soy sauce
• 2 tablespoons of honey
• 1 clove garlic, minced
• 0.5 tsp chopped peeled ginger
• Half a head of white cabbage, shredded
• 2 medium bell peppers (red, orange and/or yellow), thinly sliced
• 2 carrots, grated or cut into strips
• 1 large sweet onion, quartered and thinly sliced

Preparation:

1. Prepare the pork: mix ale, Chinese seasoning, cayenne pepper, salt, and black pepper to taste in a large sealable bag. Set aside 1/4 cup of the marinade for the cabbage. Add the pork to the bag and mix well. Refrigerate for 2-6 hours.
2. Prepare the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook for 4 minutes. Add most but 2 tablespoons of the stout, plus the honey, the remaining 3/4 cup plus 3 tablespoons of brown sugar, and the ginger. Bring to a boil over medium heat, stirring constantly, then reduce the heat to medium-low and simmer until the liquid is reduced by half, 15 to 20 minutes. Combine the remaining 2 tablespoons of stout with the cornstarch in a bowl; gradually whisk into the glaze and cook for 2 minutes. Remove from the heat and let cool.
3. Preheat oven to 375°F (190°C). Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center of the tenderloin registers 160°F (71°C), 35-45 minutes. Transfer to a cutting board and let rest for 5 minutes.
4. Prepare cabbage saladMeanwhile, in a large bowl, combine the soy sauce, honey, garlic, and ginger. Stir in the remaining 1/4 cup of marinade. Add the cabbage, bell pepper, carrots, and onion and toss to combine. Refrigerate until ready to serve, at least 30 minutes.
5. Slice the pork and serve with coleslaw. Drizzle the pork and coleslaw with the glaze.