(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)
2 1/2 - 3 pounds
pork tenderloin, can use a pork shoulder if desired
freshly ground pepper
extra virgin olive oil
Large Onion, coarsely chopped
Ribs Celery, coarsely chopped
Pearl Onions - optional as it depends on your tastebuds
Large Garlic Cloves, halved
Beer, sam adams or yuengling
1 1/2 - 2 cups
Yellow Potatoes, cleaned, unpeeled, quartered
large Carrots, cut into 1" pieces
sea salt & pepper to taste
Flat-leaf Parsley, chopped -can Use 1-2 Teaspoons Dry Parsley Flakes) Optional
In This Recipe
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.
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.