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Pork Tenderloin with Apples and Onions

I've been remiss in posting, but here's a recipe from yestereve.   It's based on the general goodness of a long-simmered pork shoulder stew but it's a lot quicker.  (It needs to be: tenderloin is lean, so cook it too long and you'll end up with tough chewy lumps, unless you're willing to go all the way to fork-shreddable.)   It's also based on finding Woodstock (NH) Autumn Ale.  The brewery says "medium bodied with apple and cinnamon flavor and aroma" and it's very very cinnamon.  Someone on Beer Advocate described it as "cinnamon toast crunch cereal" cinnamony which may be a putdown for drinking it straight, but it's a lovely brew for cooking.

Pork Tenderloin with Apples and Onions

2 to 3 lb. pork tenderloin, cubed
1 12-oz bottle of Woodstock Autumn Ale, or similar spiced beer, or apple cider + ginger beer + spices
3 onions, sliced thin and quartered
4 med-large apples (I used 2 Cortland and 2 Gala), cored (but don't peel), sliced and slices halved
1 Tablespoon. oil
1 Tablespoon butter
white rice or egg noodles to serve it over

You'll need a large skillet and a deep 9x13 pan or roasting pan.  Preheat oven to 425 F.  Put pork in the flat pan and pour the beer over it as a marinade while pre-cooking onions & apples.   Heat oil in skillet and saute onions over medium heat till golden.   Add onions to pork.   Melt butter in left-over oil (or add a little more oil) and saute apples till slightly seared and/or cooked (will depend on apples).  Add apples to pork.  Mix everything, add salt & pepper to taste, and put in the oven.  Bake for about 30 minutes, stirring at least once halfway through, then check the pork to see if it's done.  Depending on the size of your pieces, you might need another 10 minutes at most but don't overcook.  Serve over the noodles or rice, and makes about 8 to 10 servings.  

With a different beer, I might add some minced fresh ginger or some ginger or orange marmalade.