Serves – 6-8

The sweetness of the miso balances the complexity of Hazy Little Thing IPA’ s bitter notes.  The apples compliment the beer’s fruit forward flavor, while the caramelization of the pork enhance its malt characters.


Hazy Little Thing and Miso Marinated Pork Tenderloin

  • 2 lb pork tenderloin

  • ½ cup white miso

  • 3 tbsp canola oil

  • 2 tbsp sugar

  • 1 tsp crushed red pepper

  • ¼ tsp black pepper

  • ¼ cup Hazy Little Thing IPA

  • 2 tsp kosher salt

Wilted Savoy Cabbage & Apples

  • 1 head savoy cabbage

  • 1 granny smith apple

  • 2 tbsp butter, unsalted

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • ½ cup water

  • ½ cup Hazy Little Thing IPA


Make the marinade.  Combine the miso, canola oil, sugar, crushed red pepper, black pepper and Hazy Little Thing IPA in a medium bowl and stir to combine.  Place pork in a gallon bag and add marinade, seal airtight and let marinate in the refrigerator at least 8 hours. 

Prep the cabbage and apples.  Quarter, core, and cut savoy cabbage into ½ inch slices.  Core and dice the granny smith apple. 

Grill the pork tenderloin.  Remove pork from marinade, remove any excess marinade and season with salt.  Grill the pork for approximately 10 minutes per side, remove it from the grill as soon as it reaches 145°F.  Allow to rest under a tinfoil tent for 5-8 minutes.

While the pork is cooking sauté the apples and cabbages.  Place a large heavy bottom pan over medium-high heat.  Melt the butter, then add the cabbage, apples, salt and pepper.  Cook 5 minutes, until cabbage starts to wilt, add Hazy Little Thing IPA and water and cook until cabbage and apples are tender, 5-8 more minutes.

Place the wilted cabbage and apples on the bottom a serving platter.  Slice pork and place on the cabbage.

Pour a glass of Hazy Little Thing IPA and enjoy!

Support for The Splendid Table comes from our friends at Sierra Nevada Brewing Company, who believe that craft beer is a staple in today’s kitchen.