Tenderloin in Beer

 

2 lb. pork tenderloin cut into 1″ pieces

1 shallot, finely chopped

salt and pepper

4 garlic cloves, minced

1/2 C. all purpose flour

1 (12 oz.) dark stout beer

extra virgin olive oil for sautéing

1/4 tsp. thyme

1 large red onion, sliced

1 bay leaf

1 leek, white part only, chopped

 

Cut the pork tenderloin into 1″ 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. 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

 

Teriyaki Slow-Cook Sandwiches

1 2- to 2 1/2-lb. boneless beef chuck steak

1/4 C. soy sauce

1 T. brown sugar

1 tsp. ground ginger

1 clove garlic, minced

8 individual hard French loaves, split

8 T. sweet-and-sour sauce

Optional toppings: shredded Chinese cabbage, pineapple rings, sliced green onion

 

Trim away excess fat from steak and slice into thin strips. In a 3 1/2- to 4-quart slow cooker, mix soy sauce, brown sugar, ginger and garlic. Stir in meat to coat. Cover cooker and set on low; cook 7 to 9 hours. Or, set on high and cook 3 to 4 hours. Remove meat with slotted spoon and divide among bottoms of hard rolls. Spoon sweet-and-sour sauce over and add tops of rolls.