Mignons de Porc Arlonaise or Grilled Pork Ribs in Beer

by Michelle on August 4, 2009

This week for Whisk Wednesdays we made Mignons de Porc Arlonaise or Pork Ribs in Beer. This dish worked nicely with our weekly menu being we are still eating pork at least once a week in support of pork farmers that were hurt during the Swine Flu scare.

Although the Cordon Bleu recipe sounded delicious, it was so hot outside and to avoid turning my oven on, I changed the recipe and grilled the Pork Ribs. And my Grilled Pork Ribs in Beer Sauce with a French Kick was absolutely delicious! Mr. Tastebud’s said “This is the best meal ever.” WOW…I usually get “okay”, “alright” or even “good” but “best meal ever” was a new one!

I know the recipe seems long and involved but it really is quite easy and you can prepare quite a bit the night before.

DSCF8109

Mignons de Porc Arlonaise or Pork Tenderloins with Beer
Recipe adapted from Le Cordon Bleu at Home

18 small waxy potatoes (red or white)
Salt
2 pork tenderloins, 1½ pounds each, trimmed of fat
Freshly ground pepper
6 tablespoons unsalted butter

Sauce:
2 tablespoons sugar
1/4 c. wine vinegar
3/4 c dark beer
1 1/4 c. Brown Veal Stock

1/4 lb carrots, cut into julienne
1/4 lb celery, cut into julienne
1/4 lb leeks (white part only), cut into julienne
1/4 lb mushrooms, trimmed, rinsed, dried, and cut into julienne
1/4 lb turnips, cut into julienne

Grilled Pork Ribs in Beer with a French Kick
Recipe developed by Big Black Dog

1-1 1/2 lbs Country Pork Ribs

4-5 potatoes (red or white), cut into julienne
3-4 carrots, cut into julienne
3-4 ribs of celery, cut into julienne
4-5 green onions, white part cut into julienne (green part cut into coins for garnish)
1/2 lb mushrooms, cleaned and sliced thin
Option: Red Sweet Pepper (I forgot to add this but it would add some beautiful color)

Marinade:
1/2 c. EVOO (Extra Virgin Olive Oil)
1/2 c. wine (either white or red, I use Merlot)
3-4 cloves of garlic, crushed
Salt and freshly ground pepper

Vegetable Beer Sauce:
2 tablespoons sugar
1/4 c. balsamic vinegar
1/2 c. wine (either white or red, I used Merlot)
3/4 c. dark beer (use remainder for basting sauce)
1 1/4 c. Brown Veal Stock (if no veal stock you can substitute beef stock)

Basting Sauce:
Remainder of dark beer
1/4-1/2 c. veal stock (if no veal stock you can substitute beef stock)

Marinade/Marinate:
In a small bowl mix EVOO, red wine, minced garlic. Salt and pepper the ribs and rub into the meat. Place ribs in a large Ziploc bag or a shallow Tupperware container with a lid. Pour the marinade over the ribs making sure that each rib is covered. Place the bag in the refrigerator and marinate over night. Periodically turn the ribs over making sure that each rib is covered with marinade. If using a plastic bag, place a plate under the bagged ribs because sometimes the bags leak a little bit.

Preparing the Vegetables:
Cut the vegetables into julienne strips and the mushrooms just cut into thin crosswise slices. If your prepping ahead you can prepare the vegetables the night before and refrigerate. The carrots, celery and mushrooms can be refrigerated in a covered container. Potatoes must be immersed in water otherwise they will discolor when exposed to air.

If you’re unsure how to julienne vegetables, please see the below Youtube Video for further instruction.

Vegetable Beer Sauce:
In a large, heavy skillet combine the sugar and vinegar. Cook over medium heat until sugar is completely dissolved. Remove from heat and add the 3/4 c. beer, careful because the mixture might sputter a bit. Return the pan to the burner and reduce by half. Add the stock and again reduce by half. As soon as you put the ribs on the grill add the potatoes and carrots to the sauce and heat. When the potatoes and carrots are just starting to soften add the celery, onions and mushrooms. I prefer my vegetables a little crunchy so I just simmer in the sauce for about 8-10 minutes.

Basting Sauce:
In a small bowl or cup mix the remaining beer and 1/4-1/2 c stock.

Grilling the Ribs:
Heat the Grill to about 350 degrees or a medium heat.

Remove the ribs from the marinade and discard marinade. When the grill is hot place the ribs on the coolest part of the grill and close the lid. Grill for about 15 minutes, turning the ribs and basting every 4-5 minutes with the basting sauce. After you’ve basted 2-3 times discard the basting sauce.

If you want some grill marks on the ribs: For the last few minutes place the ribs on the hottest part of the grill. But be careful because they will burn quickly.

To finish:
Remove the cooked vegetables from the sauce and set aside. Place the cooked ribs in the warm beer sauce, turning to ensure the sauce is covering all sides of the ribs. Simmer for a minute or so.

Plate the ribs, drizzle some of the vegetable beer sauce over the meat and carefully arrange the vegetables and mushrooms on and around the meat. Serve extra sauce on the side.

I’ve had a few inquiries on Veal Stock. I used the recipe from The French Laundry at Home. Making the Veal Stock is a 2-day process but so worth it! I could not find Veal Shank bones so I used Veal Neck bones and it worked out very well. Good luck!

DSCF8117

All Rights Reserved 2008-9 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • Jennifer August 4, 2009 at 10:32 pm

    Oh wow this looks SOOO good!!

  • cantbelieveweate August 4, 2009 at 11:23 pm

    What an interesting interpretation of the recipe! I love it! I may try it with the other tenderloin… It looks marvelous!

  • marty (A Stroll Thru Life) August 4, 2009 at 11:51 pm

    The recipe sounds soooooo good, and it looks delicious. I think it would be the best meal ever. Thanks for the recipe. Hugs, Marty

  • Melissa Clifford August 4, 2009 at 11:56 pm

    I love it. Great one. Done on the grill? That’s a neat twist. I think I will mark that down for the future.

  • Jen @ My Kitchen Addiction August 5, 2009 at 12:35 am

    Looks delicious… What a great dinner!

  • Finsmom August 5, 2009 at 4:44 am

    What a tasty basting sauce!

  • Danielle August 5, 2009 at 2:50 pm

    it looks so good!

    This is the second in a week that I’ve heard about Veal Stock. and now my interest is really peaked.

  • Lori E August 5, 2009 at 5:29 pm

    Hey there. Just wanted to let you know that you were the winner in the poster giveaway on my blog. I will have a code for you probably by Friday when they email it to me. If you wanted to use my roses that is fine with me or you can choose one of your own photos to enlarge. Congratulations. I am glad it went to a regular participant.

  • Natashya KitchenPuppies August 5, 2009 at 7:30 pm

    Yay for the humble piggie!
    And, of course, everything is better with beer.
    Looks great!

  • Liz August 6, 2009 at 2:41 am

    This makes my mouth water! Yum!!

    ~Liz

  • Table Talk August 6, 2009 at 6:30 pm

    Just returned from the Adirondack mountains where it was nice and cool…perfect weather for this dish…back home now where it is 95 degrees…will bookmark this dish for fall;sounds fantastic!

  • Martha August 7, 2009 at 8:51 pm

    That plate looks AMAZING!

  • Kayte August 13, 2009 at 3:12 pm

    I thought mine looked pretty darn good, and then I come over here and realize what pretty darn good is really supposed to look like. Great job! YUM!

  • Shari September 8, 2009 at 2:03 am

    Love that video on julienning! Will have to review that again in prep for LCB! Also love your beer with a French kick. And TK’s veal stock is my favorite recipe too!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: