Brought to you by: The Olive Oil Taproom
Pale Ale Braised Pork Tenderloin:
•1 large pork tenderloin
•¼ cup Vegan Dairy Free butter Olive Oil
•1/2 cup chopped onion
• 4 diced yellow gold Yukon potatoes
•2-4 oz. Heavy cream
•4 large cloves minced garlic or jarred minced garlic
•dried herbs such as rosemary, fennel & basil
• ½ cup of Pale Fire Deadly Rhythm Pale Ale !
•chunk of smoked Gouda
•1/2 cup of toasted almonds
•3 tablespoons flour
•¼ teaspoon sea salt of choice smoked, rosemary herb
•1/4 cup of our Neapolitan Balsamic Herbed Vinegar
•1 cup of vegetable broth
Melt the smoked Gouda in a small sauté pan using a little fresh cream & set it to the side. Sauté your pork tenderloin to just brown the outside using the vegan butter olive oil, onions, garlic and your herbs, browning both sides and until the onions have caramelized. Transfer the tenderloin to a baking dish. When it is cool enough to touch, filet your tenderloin (to open it up butterfly style) and drizzle on our butter olive oil and balsamic vinegar, rubbing it into the meat to marinate. Smooth on the smoked Gouda cream sauce and then using twine, bind the tenderloin to hold the tenderloin together.
Stock: De-glaze your pan with the Pale Ale. Add in your vegetable broth & the remaining 2 oz. Neapolitan balsamic vinegar to a saucepan and bring stock to a low simmer. Add in 3 tablespoons of flour.
QUICK TRICK WITH FLOUR SO IT DOESN’T GO CLUMPY ON YOU: blend the flour in a ¼ cup of the stock and whisk quickly with a fork then add the mixture back into your stock pan.
Bring the mixture to a low simmer until thickened. Remove your sauce from the heat and pour it around the tenderloin & potatoes. Place your baking dish into your preheated oven at 375 deg. for approx. 40 min or until the pork tenderloin and potatoes are done, and the broth reduced and browned on top. ENJOY.