Tenderloin with prickly pear sauce - Beer pairing for Prickly Puss sour

Meet Prickly Puss, our refreshing take on a Berliner Weiss with a prickly pear twist. Tart but balanced, with fruity, sweet, and lightly tangy flavors, this beer is bright and easy to enjoy. Pair it with tenderloin topped with prickly pear sauce, and you’ve got a pairing that’s bold, flavorful, and perfectly balanced—savory meat meets fruity refreshment for a combo that keeps every bite and sip exciting.

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4 people

Total time: 25 minutes

Ingredients:

• 600 g pork tenderloin in 4 equal parts

• 2 tablespoons butter

• 2 tablespoons oil

• salt and pepper to taste

• 2 prickly pears

• 1/4 cup red chili pepper

• 2 tablespoon sugar

• 1 tablespoon apple cider vinegar

• 1 bay leaf freshly chopped

• 80 ml of water

Instructions:

1. Take the pork tenderloin out of the refrigerator. That way it will cook more even.

2. Put the butter and oil in a pan and let it become hot.

3. Sprinkle the tenderloin with salt and pepper and fry the meat until nice brown on each side (turn) over high heat.

4. Reduce heat to low and let it bake for 12 to 15 minutes.

5. Remove from the pan and wrap the tenderloin in aluminum foil.

6. Meanwhile make the prickly pear sauce by peeling the prickly pears (for example a vegetable peeler). Wear gloves, they sting ugly!

7. Cut the cactus figs into small pieces.

8. Put them in a pan with the bay leaf, pepper, sugar, apple cider vinegar, salt and water.

9. Bring to a boil and let it boil down to about ⅓ of the liquid is remaining.

10. Serve the pork with the sauce.

Nutrition:

Calories: 317kcal | Carbohydrates: 6g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 129mg | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Iron: 1mg