Fat Head’s Sunshine Daydream Grilled Pork Loin

IPA’s have become the unofficial beer of choice for summer.  I find that no matter what brewery I go to, there is at least one IPA on the menu. Beer stores are lined wall to wall with various IPA selections.  Grocery stores like Wegman’s: IPA havens.  Well, Wegman’s is a haven for a lot of deliciousness, but I digress.  I love finding new types of IPA’s with the strong citrus notes; with just enough hoppiness to keep every sip crisp, refreshing and tasty! I thought to myself “how would these flavors blend with my next grilling venture?”  Then I realized that was just a silly question, got my pork loins defrosted and got to work!

Beer of Choice

Sunshine Daydream Session IPA |Fat Head’s Brewery

Photo Credit: http://fatheadsbeer.com/

 

ABV: 4.9% | IBU: 60

Peace, Love, Hoppiness and Pork!

The pork really soaked up the juices and flavors from this IPA! The juicy, citrusy & tropical notes really stood out with each bite and the IPA really kept the pork nice and tender for grilling. The flavors of the garlic and the rosemary married well with the creaminess of the butter and the hoppy floral notes of the IPA.  I was surprised with how much the delightful hoppy aroma stood out.  This is a fantastic summer dish that I highly recommend you try this weekend!

Photo Credit: Samantha Story

Ingredients

Photo Credit: Samantha Story

Directions

  1. Pour the Sunshine Daydream Session IPA in a Ziploc bag and placing the pork inside the bag; marinate the pork in the  IPA for 3-4 hours.
  2. When you are ready to grill, line the grill with aluminum foil to prevent the pork from adhering to the grill.  This also keeps the pork juicier.
  3. Melt down the butter, then mix in the salt, pepper, minced garlic, onion powder and minced rosemary.
  4. Using a basting brush, marinate either side of the pork with the butter mixture before placing on the grill.
  5. Grill the pork approximately 5 minutes on each side, marinating the pork with the butter when flipping from side to side (Note: the thinner the cut of pork, the less time you need on the grill; the internal temperature of the pork should reach 160 degrees when it is done.)
  6. Serve with lemon rosemary aioli and spicy potato wedges.
  7. Enjoy!
Photo Credit: Samantha Story

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s