This pork tenderloins in beer recipe, traced to Belgian origins, is as well-suited to a casual family supper as it is a more formal dinner party. Tender, oven-roasted pork matches deliciously with a warmly flavored beer sauce. The deep, tangy flavors of the dark beer sauce provide a complex background for a simple side dish like sautéed potatoes.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings
- 2 pork tenderloins, 1 1/4 to 1 1/2 pound each, fat trimmed and discarded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons light olive oil
- Beer sauce:
- 2 tablespoons granulated sugar
- 1/4 cup white wine vinegar
- 3/4 cup good quality dark beer
- 1 1/4 cups beef stock
How to make pork tenderloins in beer:
Preheat the oven to 425F.
Season the pork on all sides with the salt and pepper. Melt the butter in the oil in a large Dutch oven set over medium-high heat. Brown the pork on all sides, turning every 3 to 4 minutes. Transfer the Dutch oven to the preheated oven and roast the pork for 15 minutes, or until desired doneness.
While the pork is roasting, stir together the sugar and vinegar in a small saucepan set over low-medium heat. Allow the mixture to come to a simmer and cook down to a thick sauce. Caramelize it until it turns a light amber color. Remove the caramelized vinegar sauce from the heat.
Carefully and slowly, pour the beer and beef stock into the sauce; it will sizzle and bubble. Return the pan to the heat and continue simmering the sauce for 10 minutes, until it has reduced by one half.
Once the pork is done, remove it from the oven and allow it to rest for 5 minutes. Slice it and serve it drizzled with the dark beer sauce.
This pork in beer sauce recipe makes 6 servings.
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