Tenderloin in Beer<\/p>\n
<\/p>\n
2 lb. pork tenderloin cut into 1″ pieces<\/p>\n
1 shallot, finely chopped<\/p>\n
salt and pepper<\/p>\n
4 garlic cloves, minced<\/p>\n
1\/2 C. all purpose flour<\/p>\n
1 (12 oz.) dark stout beer<\/p>\n
extra virgin olive oil for saut\u00e9ing<\/p>\n
1\/4 tsp. thyme<\/p>\n
1 large red onion, sliced<\/p>\n
1 bay leaf<\/p>\n
1 leek, white part only, chopped<\/p>\n
<\/p>\n
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 saut\u00e9 the onion, leek, shallot and garlic until tender. Remove saut\u00e9 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<\/p>\n
<\/p>\n
Teriyaki Slow-Cook Sandwiches<\/p>\n
1 2- to 2 1\/2-lb. boneless beef chuck steak<\/p>\n
1\/4 C. soy sauce<\/p>\n
1 T. brown sugar<\/p>\n
1 tsp. ground ginger<\/p>\n
1 clove garlic, minced<\/p>\n
8 individual hard French loaves, split<\/p>\n
8 T. sweet-and-sour sauce<\/p>\n
Optional toppings: shredded Chinese cabbage, pineapple rings, sliced green onion<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 saut\u00e9ing 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…<\/p>\n