Cooked another tenderloin this week. As long as Peapod is putting them on sale, I'll keep buying them. This time I braised it in beer. I used salt, pepper, and ground sage to season the meat. Then I browned it in olive oil. Next I dumped in some chopped onion, garlic, and celery. Finally, I poured in a bottle of beer (Sam Adams summer ale) and let it simmer until the meat was done. I removed the meat and then let the beer boil down to a syrup, which I used as a sauce. I thought it was very good; the beer kept the meat moist and tender. As side dishes, I cooked some kale in olive oil and garlic and sliced up some tomatoes I got from the farmers' market. It was a great, easy summertime dinner.
Comments
My standard tenderloin is 375 F for 30-45 min (depending on oven).
I put it in a bowl with some extra-virgin olive oil (say, a cup of oil), chopped fresh garlic cloves (to taste), pepper and salt (to taste), and rosemary -- I dredge it in that and remove it from the bowl, put it in a deep pan and cook it.
Makes droolworthy pork tenderloin, time after time.
But now I gotta try your beer tenderloin!!