Cherry-Stout Compote topping for Mustard Seed & Rosemary Encrusted Pork Tenderloin

 

When the farmer’s market presents you with fresh grown cherries, you make something delicious with them. I really have no idea how the idea for the cherries and stout popped into my head but I’m sure glad it did. I’m also glad my friend Clayton over at Small Batch Liquors (best store ever) recommended Freedom Stout by Kettle & Stone Brewing Co. To me, this brew is exactly what a classic stout should be: it explodes with aromas of toasty chocolate malts (who doesn’t like chocolate combined with cherries?) and tastes so smooth. It’s almost like dessert in a glass. Thank goodness I didn’t use the whole bottle in the recipe and had enough leftover to treat myself to a glass….or two.

Continue reading Cherry-Stout Compote topping for Mustard Seed & Rosemary Encrusted Pork Tenderloin