Honey Roasted Pork Tenderloin, Maple Stout Baked Beans, Mémére’s Mac & Cheese

Since we had skipped doing a Labor Day Barbecue this year, I decided to cook this before Summer was completely over. The pork tenderloin and mac & cheese recipes are tried and true, but I tinkered with this baked beans recipe – originally from The Beeroness.  I used all pinto beans instead of half navy beans and replaced the bacon with some shredded carnitas I got from Trader Joe’s. And since I do not have a crock pot, I cooked it in a cast iron Dutch oven on low heat.

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I decided to go with a bottle of the Blueberry Sahalie – aged in Domaine Drouhin Pinot Noir barrels – from The Ale Apothecary.

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