Mix all Horseradish Mustard Aioli ingredients together.
Place Johnston’s Pork Loin cubes and bacon cubes in freezer to firm (30 minutes).
Place ½ pork and ½ bacon in processor. Pulse until finely ground.
Transfer to bowl and repeat for other half.
Gently mix sage. salt, pepper, coriander, and sugar into mixture.
Stir in ¼ cup beer and chill overnight.
Form into 2- 3 inch patties (¼ inch thick) and cook in heated non-stick skillet until brown.
Add remaining beer and cover slightly ajar. Cook until evaporated.
Turn patties over and finish cooking through.
Serve on platter with artisan breads, soft pretzels and Horseradish Mustard Aioli.