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Guinness braised pork and cabbage

Yes, I realize the traditional St. Patrick’s day meal is corned beef and cabbage. But, I wanted to change things up a bit.  Corned beef is all over the place with an abundance of recipes, so I thought it would be fun to try a completely new one.

Introducing Guinness braised pork and cabbage!

Isn’t it exhilarating?!

Change is good friends. And in this case, change is very good.

I cannot get over how yummy this pork turned out.  I am going to do my absolute best to recreate what I did, but honestly it was one of those recipes where I was just shaking in things that sounded good.  Tony Chacheres? Sure. Pork brine mix? You got it. Apple cider vinegar? Why not!

However, the guest of honor in this meal is the Guinness. Dark and rich, it brought a delicious flavor to this pork tenderloin.

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Guinness Braised Pork and Cabbage
2 lbs pork tenderloin
12 cabbage leaves
1 onion, chopped
4 carrots, chopped
4 celery stalks, chopped
2 cloves garlic, chopped
1 tbsp olive oil
Salt
Pepper
Tony Chacheres
1 can 14.5 ounce Guinness Stout Beer
1/2 cup Apple Cider Vinegar
Chicken stock (enough to cover the pork once all the other liquid is added)
Dash of pork brine mix (can sub dashes of cinnamon, all spice, and cloves)

Preheat oven to 325 degrees.

In a medium size dutch oven over medium high heat, add olive oil, carrots, onion, celery, and garlic. Saute for about 5 minutes.  While this is cooking, sprinkle salt, pepper, and Tony’s all over the pork roast, covering both sides.

Place pork in hot dutch oven and brown each side. Once brown, remove pork to a plate.  Add Guinness, apple cider and scrape the bottom of the dutch oven, collecting all the browned bits.  Add the pork back to the dutch oven. Shake is some more salt and pepper, as well as the pork mix or cinnamon, clove, all spice mix.  Pour chicken stock over top of the pork roast until it is completely covered. Add in cabbage leaves  Place lid on dutch oven and bake for 2 hours.

Serve with homemade applesauce.  I am not even going to try and give you the how-to on the applesauce because I’m very uncertain of my measurements. All I know is I used two granny smith apples, some water, some cinnamon, and a pinch of sugar and honey. It was the perfect accompaniment.

Accompaniment is a terribly complicated word for me to say. I’ve just realized this.  Odd.

If you are in the mood for a change, I recommend this pork tenderloin and cabbage mix. Simply delicious!

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