Cajun Pork Fillet Beer Sauce Food

CAJUN PORK TENDERLOIN WITH LAMBIC BEER SAUCE AND CHEESY SPAETZLE

Steps:

• Preheat the oven to 350 degrees F.
• For the spaetzle:
• In a large bowl, combine the flour, tarragon, salt, eggs, 1 cup water, and mustard. Stir vigorously until combined into a paste. If it's too thick, add just a bit more water until just smooth. Bring a large pot of salted water to a boil. Hold a colander over the pot and, using a rubber spatula, press the batter through the holes into the water. Boil for 3 minutes, then drain. Transfer the spaetzle to a baking dish.
• For cheese sauce:
• In a large saucepan, over medium-low heat, whisk together the Parmesan cheese, mascarpone, goat cheese, salt, and half-and-half to a simmer. Cook for 10 minutes. Whisk often to prevent burning. Pour the cheese sauce over the spaetzle and toss gently to coat. Dot the top with goat cheese and lay the prosciutto slices on top. Bake the spaetzle in the oven for 5 minutes to heat through. Set aside.
• For Lambic Beer Jus:
• Pour the beer into a saucepan and stir in the demi glace, sugar and a good pinch of salt. Bring to a simmer over low heat and cook until reduced by 1/3.
• For the pork:
• Raise the oven temperature to 450 degrees F. Preheat a grill or grill pan.
• In a large bowl, combine the Cajun seasoning, cocoa, roasted garlic, sugar, and salt. Mix until well combined. Dredge the pork into the spice rub and grill for 2 minutes on each side. Transfer the pork to a baking sheet and finish in the oven for about 10 minutes (5 minutes more for 2 tenderloins), or until cooked to medium and the internal temperature reaches 155 degrees F. While the pork is finishing in the oven, slice the leeks into 1/4-inch rounds and rinse in a bowl of cold water to remove excess dirt. Drain and dry well. Fill a large, deep, heavy-bottomed saucepan, halfway with oil and heat over medium-high heat to 350 degrees F. Toss the leeks in flour and a pinch of salt. Deep fry the leeks in the hot oil until golden brown. Drain on paper towels. Slice the pork loin and spoon the beer sauce over top and top with crispy leeks. Serve the spaetzle on the side.

ROASTED PORK LOIN WITH BEER SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large saucepan over medium high heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
• Preheat oven to 375 degrees F. Remove pork from marinade; pat dry. Reserve marinade. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or until thermometer inserted into thickest part registers 155 degrees F. Transfer pork to work surface; reserve any pan juices.
• Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over.

GRANDMA EDNA'S CAJUN PORK

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

CAJUN PORK

Steps:

• In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.