Author Notes
(I won my I Pad from chef academy...it's also been printed in a few cooking magazines... it's a warm and cozy meal on a cold night)
—Jen S
Ingredients
- ingredients:
-
8 ounces
smoked bacon
-
2 1/2 - 3 pounds
pork tenderloin, can use a pork shoulder if desired
-
1/2 teaspoon
sea salt
-
1/2 teaspoon
dried sage
-
1/2 teaspoon
freshly ground pepper
-
2 tablespoons
extra virgin olive oil
-
1*2 dashes
Worcestershire Sauce
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1
Large Onion, coarsely chopped
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3-4
Ribs Celery, coarsely chopped
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6 ounces
Pearl Onions - optional as it depends on your tastebuds
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4-6
Large Garlic Cloves, halved
-
1
Beer, sam adams or yuengling
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1 1/2 - 2 cups
Beef Broth
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6-8
Yellow Potatoes, cleaned, unpeeled, quartered
-
3-4
large Carrots, cut into 1" pieces
-
2-3 tablespoons
Flour
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2 tablespoons
butter
-
sea salt & pepper to taste
-
1/4 cup
Flat-leaf Parsley, chopped -can Use 1-2 Teaspoons Dry Parsley Flakes) Optional
Directions
-
Heat oven to 350*F.
Cook bacon in a large skillet over medium heat, until browned and slightly crisp.
Drain on paper towels. Reserve drippings in skillet.
-
Brown pork in the bacon drippings over medium-high heat 6-8 mins or until browned on all sides.
Place pork in roasting pan. Reserve 2 teaspoons of the drippings in skillet; discard remaining drippings.
Sprinkle pork with the salt, sage and pepper
-
Sauté onion, celery, pearl onions, potatoes, carrots, and garlic in the drippings with the olive oil over medium heat 3-5 mins., stirring occasionally. Scatter around pork.
-
Add beer to skillet, boil over high heat 2 mins or until reduced to ¾ cup, stirring to scrape up any browned bits from the bottom of the skillet. Add broth, bring to a boil. Pour around pork, cover tightly with foil - if don’t have a cover for your roaster.
-
Bake 2 ½ - 3 hours or until pork is fork tender.
Remove Pork and vegetables to a large serving platter.
Cover with tin foil to keep heat in as you make the gravy to go along with pork and vegetables.
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In the same skillet that you browned the vegetables, melt the 2 tablespoons butter , add the flour and cook about 1-2 mins. Pour all the juices from the roaster in skillet; bring the sauce up to a bubble. Season with salt and pepper to taste and simmer until thickened, 2-3 minutes. Stir the parsley into the finished sauce.
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