Pale ale pork loin for the grill
Pork second courses
Grill
Pork loin belongs on the grill. I wanted to give this recipe the salty bite of soy without going Asian, and cooking with beer is well within my comfort zone, especially on Sunday afternoon when the children are napping. To get outside the traditional flavor profile that accompanies soy sauce and orange, I used whole and ground fennel (borrowed from my favorite recipe for pork shoulder) and beer. I chose an American India Pale Ale (Starr Hill Northern Lights from Virginia) with a great sticky pine profile thanks to a generous dose of Cascade and Willamette hops -- though any Pale Ale will do. Pork loin readily responds to the acidity of a beer like this, which cuts the salty intensity of soy. The result is balanced yet flavorful, distinctly American and perfect anytime of year.
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