Frank's Recipes! Tenderloin in Beer

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Tenderloin in Beer

2 lbs pork tenderloin cut into 1 inch pieces
1 shallot, finely chopped
salt and pepper
4 garlic cloves, minced
1/2 cup all purpose flour
1 (12 oz.) dark stout beer
extra virgin olive oil for sautéing
1/4 teaspoon thyme
1 large red onion, sliced
1 bay leaf
1 leek, white part only, chopped

Cut the pork tenderloin into 1 inch tips, season with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and sauté the onion, leek, shallot and garlic until tender. Remove sauté mixture with slotted spoon and place in a casserole dish.

In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole. Pour half of the beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 45 minutes to 1 hour on top of the stove, or remove to a small crockpot and simmer on low for about 4-6 hours.

Serve this with hot butter and garlic noodles and a side dish of candied carrots, Tall glasses of red wine coolers work well and of course for dessert I would go with fresh fruit that is in season.