Name: Pork Tenderloin with Beer
Prep time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pork tenderloin (about 1.1 lb (500 g) or slightly more); 2 sprigs rosemary; 4 leaves bay leaves; 3.5 tbsp butter; to taste salt; 2 cloves garlic; 1 lemon (organic); 2 tbsp honey; as needed 00 flour (type 00 or all-purpose), for dusting; 11 fl oz beer (light); 3 potatoes (medium - about 1.1 lb (500 g)); 3/4 cup milk; to taste salt; to taste nutmeg; 1.75 tbsp butter

Pork tenderloin with beer and honey that you can cook in the oven or in an air fryer. Grandma’s pork tenderloin, with homemade mashed potatoes, soft and succulent, is a traditional Italian meat main course that can be cooked in many ways and with different sauces. Much loved for its versatility and tenderness, this cut of meat, if cooked with a few small tricks, lets us put on the table a stylish main course at low cost, just like Orange Pork Tenderloin or the Pork Tenderloin with Apple Sauce.
Today we’ll prepare pork tenderloin with beer and honey, a recipe simple and quick for an original and flavorful roast that will allow you to prepare a succulent, tender and delicious meat main course that will conquer everyone at the first bite. The cooking juices made with beer will coat the meat, glazing it and making it particularly tasty and delightful. Ready to discover the recipe? Let’s run to the kitchen, but before you start cooking, if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile. Here you’ll also find 10 Christmas main courses you’ll surely like! If you also like more refined meat mains, here’s the Roast Beef recipe and the Beef Wellington.

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Difficulty: Very easy
Cost: Very economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Christmas, All seasons

Ingredients for Pork Tenderloin with Beer

1 pork tenderloin (about 1.1 lb (500 g) or slightly more)
2 sprigs rosemary
4 leaves bay leaves
3.5 tbsp butter
to taste salt
2 cloves garlic
1 lemon (organic)
2 tbsp honey
as needed 00 flour (type 00 or all-purpose), for dusting
11 fl oz beer (light)
3 potatoes (medium – about 1.1 lb (500 g))
3/4 cup milk
to taste salt
to taste nutmeg
1.75 tbsp butter

Tools

Pan
Oven
Kitchen twine
Thermometer

Preparation of the pork tenderloin with beer

How to make pork tenderloin with beer and honey.

After buying the whole pork tenderloin, trim any excess fat, tie it with kitchen twine (this step is not essential but helps keep its shape) and dust it lightly with flour.
In a pan gather the garlic, rosemary, bay leaf, a little lemon zest and about 3 tbsp of butter (40 g). Turn on the heat and start warming everything. Place the tenderloin in the pan and brown it in the butter over high heat, turning it so it browns evenly. Be careful not to puncture the meat at all.
When the tenderloin is uniformly golden, season with salt, pour in the beer and let the alcoholic part evaporate, continuously basting the meat with the beer.
After 5 minutes, transfer the tenderloin to a small baking dish, add the remaining butter and cook in a static oven at 356°F (180°C) for 20–25 minutes or in an air fryer for 20 minutes at 338°F (170°C). Meanwhile add the honey and lemon juice to the pan juices and let reduce until you obtain a thick sauce (that coats a spoon). Strain through a sieve, whisk with a whisk or a fork and set aside.
Back to the tenderloin: if you have a meat thermometer, measure the internal temperature — it should not exceed 158°F (70°C), nor be below 149°F (65°C) for a pink center. Let it rest warm for 10 minutes, well covered with plastic wrap and aluminum foil, then slice and plate, serving on a bed of homemade mashed potatoes and drizzling with the sauce.
For the mashed potatoes I cooked the potatoes in the microwave for 20 minutes at 750W after rinsing them and wrapping them in parchment paper. You can simply boil them on the stove instead.
Once cooked, I peeled and mashed the potatoes. I added a pinch of salt, butter, nutmeg, and warm milk little by little and stirred until it thickened. Potatoes boiled on the stove will absorb less liquid than those cooked in the microwave, so adjust by adding milk gradually.
Alternatively, cook the potatoes in boiling salted water for 35 minutes and then proceed as above.