BEER-MARINATED PORK TENDERLOIN WITH RED CABBAGE
Provided by Bon Appétit Test Kitchen
Categories Beer Pork Roast Dinner Pork Tenderloin Winter Cabbage Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
- Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8-10 minutes.
- Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°F, 10-15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
- Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.
- Slice pork and serve with cabbage mixture and sauce.
PORK TENDERLOIN WITH ROASTED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
- Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
- Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
- Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.
PORK TENDERLOIN WITH CABBAGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.
- Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.
- Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.
Nutrition Facts : Calories 496, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 168 milligrams, Sodium 208 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 46 grams
PORK TENDERLOIN WITH LIME-BEER MARINADE
I tried this recipe as I have never done pork tenderloin on the barbeque grill. It came out absolutely wonderful. I served it with boiled new potatoes and corn on the cob. If you have any leftovers, they can be easily reheated in the microwave with no loss of flavour. Please note that marinating time is included in the cooking time.
Provided by Irmgard
Categories Pork
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper.
- Add the pork; turn to coat.
- Cover and marinate in the refrigerator for 4 hours.
- Place the pork on a greased grill over medium-high heat; brush with any remaining marinade.
- Close the lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
- Transfer to a cutting board; tent with foil and let stand for 5 minutes.
- Slice and serve.
Nutrition Facts : Calories 255.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 112.3, Sodium 238.7, Carbohydrate 4, Fiber 0.5, Sugar 0.4, Protein 35.5
ROAST PORK LOIN WITH BEER SAUCE
Steps:
- Make marinade:
- In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to room temperature and spoon off any remaining foam.
- In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring just to a boil.
- Preheat oven to 375°F.
- Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
- While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
- Serve pork, sliced, with sauce.
SLOW COOKER PORK TENDERLOIN WITH BEER AND VEGGIES
The beer -- I like to use Molson Canadian, but any brand will do -- is the key to this simple but delicious slow cooker recipe. Add your favorite spices to give it a different flavor. This recipe is very flexible! And best of all, the leftovers can be used for pulled pork, stew, or sandwiches.
Provided by Childe
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 4h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the pork tenderloin, beer, vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sage in a slow cooker. Cover and cook on low for 4 hours.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Cholesterol 65.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 1.3 g, Sodium 656.5 mg, Sugar 2.2 g
BEER MARINATED PORK ROAST
Make and share this Beer Marinated Pork Roast recipe from Food.com.
Provided by L DJ3309
Categories Pork
Time P1DT3h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place meat in a deep casserole dish large enough to hold it and marinade.
- Combine 1 1/2 cups beer and next 7 ingredients pour over meat.
- Add more beer to just cover the meat.
- Marinate in the refrigerator overnight, turning occasionally.
- Strain marinade, reserving solids and liquid.
- Place solids, carrot and celery in bottom of a roasting pan.
- Put meat on top.
- Add a little liquid.
- Roast in a 350º F oven 1 hour.
- Pour on 1/4 of remaining marinade over meat.
- Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade.
- until meat thermometer registers 170º F.
- Mix flour and 1/3 cup marinade to a smooth pasted.
- Place roast on serviving dish keep warm.
- Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened.
- Serve sauce over sliced meat.
BEER-MARINATED PORK TENDERLOIN WITH RED CABBAGE RECIPE - (4.5/5)
Provided by DebCooks
Number Of Ingredients 11
Steps:
- Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 T vinegar in a small bowl. Pour into bag with pork and marinade overnight. Chill and turn occasionally. Preheat oven to 400. Heat oil in skillet over medium-high heat. Remove pork from marinade, allowing any excess marinade to drip off. Reserve marinade. Cook pork in skillet and brown on all sides 8-10 minutes. Transfer pork to ovenproof pan and roast until meat thermometer registers 158. Let meat rest for 10 minutes. Pour reserved marinade in small saucepan. Bring to a boil, then reduce heat and simmer until slightly thickened 5-8 minutes. Melt butter in another skillet over medium heat. Add cabbage, apple, bay leaves and 1 cup water; season with salt and pepper. Cook tossing occasionally until cabbage is softened 15-20 minutes. Add remaining 1 tsp vinegar to cabbage and toss to combine. Slice pork and serve with cabbage and sauce.
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- Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 Tbsp. vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
- Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8–10 minutes.
- Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°, 10–15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5–8 minutes.
- Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15–20 minutes. Add remaining 1 tsp. vinegar and toss to combine.
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