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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)
- 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
- 1 Large Onion, coarsely chopped
- 3-4 Ribs Celery, coarsely chopped
- 6 ounces Pearl Onions - optional as it depends on your tastebuds
- 4-6 Large Garlic Cloves, halved
- 1 Beer, sam adams or yuengling
- 1 1/2 - 2 cups Beef Broth
- 6-8 Yellow Potatoes, cleaned, unpeeled, quartered
- 3-4 large Carrots, cut into 1" pieces
- 2-3 tablespoons Flour
- 2 tablespoons butter
- sea salt & pepper to taste
- 1/4 cup Flat-leaf Parsley, chopped -can Use 1-2 Teaspoons Dry Parsley Flakes) Optional
- 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.
- This recipe was entered in the contest for Your Best One-Pot Meal