The pork tenderloin with beer is a very appetizing main course, perfect for special occasions, holidays, etc. It’s an easy dish to make, and to slice it without problems, we can even prepare it the day before. The beer will make our tenderloin even softer and more aromatic. The choice of pork tenderloin was not accidental; this cut is suitable for long cooking times, so the meat stays very tender, succulent, and will please everyone.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 2.2 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 2.2 lbs Pork Tenderloin
- 1.1 fl oz light beer
- to taste Fine Salt
- to taste Extra Virgin Olive Oil
- 2 Carrots
- 1 Celery
- 1 Shallot
- to taste Whole Peppercorns
- to taste Sage
- 1 pinch Ground Turmeric
- 3 cups Water (boiling)
- 1 tablespoon rice flour (or cornstarch)
Tools
- 1 Immersion Blender
Preparation
In a not too large pan (but able to hold the pork tenderloin and the cooking sauce) sauté finely chopped carrots, shallots, and celery on low heat in 2 generous tablespoons of extra virgin olive oil.
When the shallot has softened, increase the heat, add the tenderloin, and brown it evenly on all sides. Then, add the sage, peppercorns, turmeric, pour in the beer, and let the alcohol evaporate. Don’t leave the pan unattended, as beer, unlike wine, will foam and tend to rise in the pan. Just stir with a wooden spoon to lower it.
Once the alcohol has evaporated, season with salt, lower the heat to minimum, pour in the boiling water, cover, and let cook for 60 minutes, occasionally turning the meat.
After the time has passed, transfer the pork tenderloin to a cutting board and remove the net that holds it.
Meanwhile, blend the cooking sauce with an immersion blender; add a heaping tablespoon of rice flour or sifted cornstarch, stir frequently with a steel whisk, and wait for the sauce to thicken over low heat. Turn off the heat, return the meat to the sauce, cover, and let cool. When the meat is cold, remove it from the pan and reheat the sauce.
Slice the pork tenderloin into very thin slices, arrange them on a serving platter, cover with some of the hot sauce, and serve.
