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Chef Tony creates a Sweet Carolina Blonde Smoked Tenderloin Arugula Salad with some amazing summer colors and a whole lot of flavor thanks to Derek Wolf’s new beer-infused blends.
Derek Wolf’s Sweet Carolina Blonde is an ode to Eastern Carolina’s Mop Sauce; this beer-infused blend packs tang, sweet and heat all in one with flavors of apple cider vinegar, chile powder, cayenne, brown sugar, and more.
Check out more of Chef Tony’s recipes over on Youtube.
- Spiceology X Derek Wolf Sweet Carolina Blonde
- 1 lb Pork tenderloin, thinly sliced
- 1.5 cup Arugula
- 1 Grilled Peaches (see below)
- 1/4 braised Onions (see below)
- 1/4 cup Mustard, yellow
For the Honey Mustard Vinaigrette
- 2 tbsp Honey
- 4 tbsp Olive Oil
- 1 tsp Stone Ground Mustard
- 2 tbsp Dijon Mustard
- 1 tbsp Spiceology X Derek Wolf Honey Mustard IPA blend
- Salt to taste
- 2 tbsp Apple Cider Vinegar
For the Grilled Peaches
- 2–3 Fresh Peaches, Sliced and Pitted
- 1–2 tbsp Spiceology X Derek Wolf Sticky Bourbon Brown Ale
For the Braised Onions
- 2–4 tbsp Spiceology X Derek Wolf Sticky Bourbon Brown Ale
- 2 Yellow onions, quartered horizontally 8 oz Chicken stock
For the Peaches
- Heat your grill to 450 degrees.
- Rub peach slices with blend equally on each side.
- Place peach slices on grill and grill on until they start to caramelize and have good grill marks turn over after 1-2 minutes.
- Save to serve later over a salad or serve immediately with ice cream and caramel sauce.
For the Onions
- Place onions in an 8×8 Pyrex (we used hotel pan) and pour stock around the onion slices.
- Apply the Sticky Bourbon Brown Ale blend to the top of each onion slice.
- Cover with foil and braise until tender.
- Remove foil and allow to roast/caramelize.
- Once caramelized set aside as garnish.
For the Salad
- Heat smoker to 250 degrees.
- Coat pork with yellow mustard (as a binder) then apply Sweet Carolina Blonde blend generously to pork.
- Place Pork on grill grate in smoker and smoke to an internal temperature of 140 degrees.
- Remove from smoker and rest for 15 minutes.
- While the pork is resting, make your vinaigrette by combining all ingredients and mixing well to combine all ingredients.
- In a mixing bowl mixing arugula and vinaigrette (to taste). Coat arugula evenly and plate.
- Slice Pork into medallions and plate over arugula with grilled peaches and braised onions.
- Serve immediately and enjoy!