Pork in Beer Sauce
Scaled for 4 servings.
- 1 lb pork tenderloins
- 5 0.25-inch thick bacon slices, finely diced
- 1 medium carrot, peeled and grated
- 0.5 cup grated onion
- 1 tsp ground cumin
- 1.5 cups beer (preferably pilsner)
- 0.5 cup beef stock or canned broth
- 3 tbsp all-purpose flour
- 3 tbsp water
- 6 tbsp (0.75 stick) sweet butter
- 2 large green apples, peeled, halved, and cored
- Salt and freshly-ground black pepper
- 4 tbsp canned jellied cranberry sauce
- Minced fresh parsley
- Preparing the pork:
- Slice pork into eight 1.5-to-2 inch thick rounds.
- Flatten pork between sheets of waxed paper to 1 inch,
using meat mallet or bottom of skillet. Refrigerate.
- Making the sauce:
- Cook bacon in heavy large saucepan over medium heat until
fat is rendered. Pour off and discard fat.
- Add carrot and onion and cook until carrot softens,
stirring frequently, about 10 minutes.
- Mix in cumin.
- Add beer, stock, and bring to a boil.
- Reduce heat and simmer until reduced to 2 cups, about 15
- In a small bowl, mix flour and water.
- Add flour/water to the sauce and bring to a boil, stirring
- Remove pan from heat.
- Cooking the apples:
- Melt 3 tbsp butter in heavy medium skillet over medium
- Add apples and cook until just tender, about 7 minutes
- Cooking the pork:
- While the apples are cooking, season pork with salt and
- Melt remaining 3 tbsp of butter in heavy large skillet
over high heat.
- Add pork, in batches if necessary, and cook about 5
minutes per side for medium doneness.
- Reduce heat to medium.
- Return all pork to skillet.
- Add sauce and stir to heat through.
- Serving the meal:
- Divide apples among plates.
- Fill center of each apple half with 1 tbsp of cranberry
- Divide pork among plates.
- Spoon sauce over pork.
- Garnish with minced parsley.
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