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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Roasted pork with fall/winter root vegetables. Ingredients:
1 1/2 lbs pork tenderloin |
1 turnip (med. diced) |
2 large yellow onions (med. diced) |
1 large carrot (med. diced) |
1 celery (med. diced) |
1 bay leaf |
1/4 teaspoon thyme |
12 ounces guinness stout (1 bottle) or 12 ounces similar dark ale (1 bottle) |
1/2 teaspoon ground mustard, seed |
salt |
pepper |
2 tablespoons cornstarch |
Directions:
1. Preheat oven to 350 degrees.
2. Season tenderloin on all sides with salt and pepper.
3. In a large deep oven proof pan with lid, brown pork tenderloin on all sides.
4. Remove pork from pan.
5. Add turnip, carrot, celery and onion.
6. Brown vegetables deeply. Salt and pepper to taste.
7. Deglaze pan with Guinness or similar dark ale.
8. Add bay leaf, thyme, mustard seed.
9. Bring mixture to boil.
10. Reduce to a simmer.
11. Add pork back to mixture.
12. Transfer pan to oven.
13. Cook for 1 hour or until internal temp reads 165 degrees in center of pork Turn tenderloin halfway through cooking time.
14. Remove pork tenderloin and cover with foil tent.
15. Transfer pan back to stovetop.
16. In a separate bowl mix cornstarch with 1/4 cup cold water thoroughly.
17. Add cornstarch mixture to pan.
18. Bring to a boil.
19. Salt and pepper to taste.
20. Slice rested tenderloin on the bias.
21. Serve sliced tenderloin with vegetables and pour the gravy over the top.
22. Enjoy.
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