SERVES 6 TO 8
FOR THE PORK
1 12-ounce bottle pale ale (preferably Bass)
1/2 tsp chinese five spice powder
1/4 tsp cayenne pepper
Kosher salt and freshly ground black pepper
3 pounds pork tenderloin
FOR THE GLAZE
1 tsp extra virgin olive oil
1 small sweet onion,finely chopped
2 cloves garlic,minced
1 12-ounce bottle stout beer (preferably Guinness)
1 cup packed dark brown sugar
1 cup honey
1 tsp minced peeled ginger
1/2 tsp cornstarch
FOR THE SLAW
1/4 cup soy sauce
2 tbsp honey
1 clove garlic,minced
1/2 tsp minced peeled ginger
1/2 head green cabbage, shreeded
2 medium bell peppers(red,orange and/or yellow peppers,) thinly sliced
2 carrots, cut into matchsticks or shreeded
1 large sweet onion, quartered and thinly sliced
1. Prepare the pork: Combine the ale, five spice powder,cayenne, and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.
2. Make 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 tbsp each stout and brown sugar and cook 4 minutes. Add all but 2 tbsp of the remaining stout,the honey, the remaining 3/4 cup plus 3 tbsp brown sugar and the ginger. Bring to boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tbsp stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.
3. Preheat the oven to 375*. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160*, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.
4. Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.
5. Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.