A sour beer and rosemary team up to add flavor, intensity, and tartness to an applesauce accompaniment for grilled pork T-bones.
Active preparation time: 20 minutes
Total time: 1 hour
Serves: 2
1 Tbs garlic, minced
¼ cup (2 fl oz/59 ml) olive oil
Two 10 oz (283 g) pork T-bones
3 cup (24 fl oz/710 ml) sour beer
1 cup (8 fl oz/237 ml) water
¼ cup sugar
1 bay leaf
2 rosemary sprigs
6 Granny Smith apples, peeled, cored, and sliced
Salt and pepper
In a resealable bag, combine the garlic and olive oil. Add the pork T-bones, seal the bag, and marinate for 30 minutes.
While the pork marinates, combine the beer, water, sugar, bay leaf, and rosemary in a medium saucepan and bring to a boil. Add the apple slices and cover with a lid.
Simmer for 30–40 minutes, until the apples break apart. Drain the liquid, reserving ¼ cup (2 fl oz/59 ml) to adjust the consistency of the sauce. Remove the rosemary and bay leaf. Whisk the applesauce until the apples are mashed tender.
Preheat the grill to high. Remove the pork T-bones from the marinade and grill them on high to your desired degree of doneness (an internal temperature of 145°F/63°C for medium rare, 160°F/71°C for medium). Season to taste with salt and pepper. Serve with the applesauce.
Beer Suggestions: Russian River Temptation (Santa Rosa, California), Allagash Coolship Resurgam (Portland, Maine), The Rare Barrel Forces Unseen (Berkeley, California)
