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.