Samuel Adams® Summer Ale Pineapple Pork

Directions

Yield: Serves 4

1. To make the marinade: In a blender or food processor, mix together the oil, ale, pineapple juice, lime juice, vinegar, mustard, cilantro, garlic, and chili. Season with salt and pepper and blend until smooth. Reserve ½ cup of the marinade. 
2. Lay the pork on a cutting board and using a meat mallet or the bottom of a small, heavy skillet, gently pound the pork so that it is about ¼-inch thick.
3. Lay the pork in a shallow glass, ceramic, or rigid plastic dish and pour the rest of the marinade over it. Turn the meat to coat it on both sides, cover, and refrigerate for at least 4 hours and up to 12 hours. Turn the pork a few times during marinating. Alternatively, put the pork in a sturdy, zipped plastic bag, add the marinade and manipulate the meat in the bag to coat it well.  
4. Prepare a charcoal or gas grill so that it is medium hot. Or heat the broiler. Grill or broil the pork for about 3 minutes on each side or until an instant-read thermometer registers 160°F. when inserted in the meat. Let the medallions rest on a cutting board for about 5 minutes before slicing and serving.
5. To make the vinaigrette: Meanwhile, whisk together the vinegar and mustards. While whisking, slowly drizzle in the canola and mustard oil. When the vinaigrette is emulsified, stir in the ale, pineapple juice and peppadews and season to taste with salt and pepper. Toss the greens with the vinaigrette and garnish the salad with the peppadew peppers. 
6. Divide the greens among 4 serving plates and lay a medallion next to each serving. Spoon a little of the reserved marinade over each medallion.