Cannabis-Infused “Emerald Herb & Guinness Glazed Pork Tenderloin with Braised Kale”

Pork has long been a centerpiece in Irish kitchens, especially when paired with dark stout reductions and hearty greens. This modern plate keeps those roots intact while presenting them in a refined, restaurant-ready format. The tenderloin is roasted to a perfect blush and lacquered with a glossy Guinness glaze, while deeply braised kale provides natural emerald contrast. The cannabis infusion lives in a controlled stout finishing glaze for precise dosing without altering cooking technique.

A Note on Dosing

This recipe serves 4 plates.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into Guinness glaze)
~12–14mg per plate

For lighter servings:
• 1g flower → ~8–9mg per plate
• 2g flower → ~16–18mg per plate

All cannabis is infused into the glaze component.

Step 1: Cannabis-Infused Butter (For Glaze)

Ingredients

• 1.5g cannabis flower
• 1/2 cup unsalted butter

Decarboxylation

Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.

Infusion

Melt butter over low heat (160–180°F).
Add decarboxylated cannabis.
Maintain low heat for 2 hours.
Strain thoroughly and set aside.

This butter contains the full THC content.

Step 2: Guinness Glaze (Infused)

Ingredients

• 1/2 cup Guinness stout
• 2 tablespoons cannabis-infused butter
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• Pinch salt

Simmer Guinness until reduced by half.
Whisk in infused butter, sugar, and Dijon.
Simmer gently until glossy and slightly thickened.
Remove from heat.

Do not over-boil after butter is added.

Step 3: Pork Tenderloin (Non-Infused)

Ingredients

• 2 pork tenderloins
• Salt
• Black pepper
• 1 tablespoon olive oil
• 1 teaspoon chopped rosemary

Season pork generously.
Sear in hot pan until browned on all sides.
Transfer to 400°F oven and roast 12–15 minutes until internal temp reaches 140–145°F.
Rest 10 minutes before slicing.

Step 4: Braised Kale

Ingredients

• 1 bunch kale, chopped
• 1 tablespoon olive oil
• 1 clove garlic
• Splash apple cider vinegar
• Salt

Sauté garlic in oil.
Add kale and cook until wilted.
Season and finish with vinegar for brightness.

Step 5: Plate

Slice pork into medallions.
Brush with measured cannabis-infused Guinness glaze.
Serve alongside braised kale.
Finish with:

• Fresh cracked pepper
• Flaky sea salt
• Micro herbs

Flavor Profile

• Juicy roasted pork
• Malty stout sweetness
• Slight mustard tang
• Earthy braised kale
• Balanced herbal undertone

Hearty, refined, and deeply satisfying.

Packaging & Dosing Guidance

Per plate: ~12–14mg THC

Label clearly:

“CANNABIS-INFUSED EMERALD GUINNESS GLAZED PORK”
THC per plate
Date prepared
“Start with half and wait 90 minutes before consuming more.”

Safety & Storage

⚠️ Approximately 55mg THC total in infused glaze
⚠️ Brush evenly for dosing consistency
⚠️ Clearly label infused components
⚠️ Do not drive after consuming

Storage:

Refrigerate up to 3 days
Store glaze separately