Beer pork tenderloin is a very tasty main course to prepare on special occasions, holidays, etc. It’s an easy dish to make and, to be able to slice it without problems, we can also prepare it the day before. The beer will make our tenderloin even softer and more aromatic. The choice of pork tenderloin was not random; this cut is suitable for long cooking, so the meat remains very tender, succulent, and will please everyone.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 2.2 lbs
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 2.2 lbs Pork Tenderloin
- 1 cup light beer (also gluten-free)
- 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 glasses Water (boiling)
- 1 tablespoon Rice flour (or cornstarch)
Tools
- 1 Immersion Blender
Preparation
In a saucepan not too large (but able to hold the pork tenderloin and cooking juices), sauté over low heat, in 2 generous tablespoons of extra virgin olive oil, the finely chopped carrots, shallot, and celery.
When the shallot has softened, raise 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, never leaving the saucepan, because beer, unlike wine, will foam and tend to rise in the saucepan. Just stir it with a wooden spoon to lower the level.
When the alcohol has evaporated, salt, lower the heat to minimum, pour in the boiling water, cover, and let it cook for 60 minutes, turning the meat occasionally.
After the time has elapsed, transfer the pork tenderloin to a cutting board and remove the netting that binds it.
In the meantime, with an immersion blender, blend the cooking sauce.
Add a heaping tablespoon of already sifted rice flour or cornstarch, stir often with a steel whisk, and wait for the sauce to thicken over low heat. Turn off the heat, put the meat back in the sauce, cover, and let it cool. When the meat has cooled, remove it from the saucepan and heat the sauce.
Cut the pork tenderloin into very thin slices, arrange them on a serving platter, cover them with part of the hot sauce, and serve.
