Making history..

So i complained earlier bout not blogging but here i am blogging twice in a matter of hours. So our good friends.clients over at Back of the house cooking school are making some headlines because they just did some cooking on ABC's "A View from the Bay". Oh and did i mention shes is cooking with beer. Specifically Reno brewery Buck Bean Black Noddy lager (a personal favorite) Here's the video followed by the recipe..



Make a dynamite pork loin with a secret canned ingredient! We reveal a sweet and savory recipe you can easily brew up in your kitchen.

Cocoa crusted pork loin medallions with Sweet Potatoes
Serves 4 people
Ingredients:
1 pork tenderloin (about 2 pounds)

4 tsp unsweetened cocoa powder

2 tsp hot paprika

1 tsp coarse salt

1 tsp fennel seed

2 tablespoons of olive oil

½ cup Black Noddy Dark Lager Beer

1 Tbs brown sugar

¾ cup pasteurized heavy cream. Do not use Ultra Pasteurized heavy cream

Directions:
Grind the fennel seed with coarse salt in a spice grinder or coffee mill. Mix this with the cocoa powder and paprika.


Cut the pork tenderloin into one inch medallions, pound them out slightly to flatten and coat well with the cocoa spice rub mixture.


Heat 2 tablespoons of olive oil in a pan and sauté the pork medallion until golden and cooked through.


About 3 minutes per side to an internal temperature of of 155 degrees. Remove the medallions to a plate and cover with foil to keep warm.


Deglaze the sauté pan with the Black Noddy, and add brown sugar. Reduce until the liquid gets thick and sticky, then add the cream. Reduce slightly, until sauce is smooth, brown and slightly thickened.


Place the medallions on warm plates. Top with the Black Noddy Cream Sauce and Rosemary Sweet potatoes.
Sweet Potatoes

Ingredients:
2 sweet potatoes, peeled and sliced into ½ in slices

2 tablespoons of olive oil

2 Tbs minced fresh rosemary

salt & pepper to taste

Directions:
Toss the sweet potatoes with 2 Tbs olive oil and rosemary, and spread out on a baking sheet.


Sprinkle with salt to taste, and bake in 350-degree oven, turning once after about 15 min.