Fast Guide to Homemade Yummy Pork Tenderloin in Beer and Cream Sauce
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To cook an extraordinary Pork Tenderloin in Beer and Cream Sauce, here are the materials required:
- Provide 2 pounds of pork tenderloin.
- You need 12 oz. of beer made with real pumpkin and spices (or to taste).
- Take 2 tablespoons of oil.
- Take 2 of bay leaves.
- Take 4 of large garlic cloves with peel.
- Use of Salt and pepper (to taste).
- You need 1 cup of heavy whipping cream.
- You need of For a side:.
- Provide 3 pounds of butternut squash.
- Provide of Grated parmesan cheese (to taste).
- Take of Oil.
After readying the materials, next you are ready to make your appetizing Pork Tenderloin in Beer and Cream Sauce by following the instructions below:
- Ingredients:.
- For pork loin:.
- Remove the exceed of fat from the pork tenderloin.
- In a large saucepan heat the oil to medium/high temperature, add the bay leaves, pork.
- Sear very well the meat on both sides to seal it.
- From this step to finish after adding the ingredients cook it with a covered saucepan.
- Add beer.
- Garlic, salt and pepper, cook over medium heat on both sides for 5 minutes.
- Remove the pan from the stove, put the meat on a chopping board cut it into slices of 1/2 inche thick.
- Place it with its juices again in the saucepan inside the sauce, cook it for 2 minutes on each side.
- Add the cream, cook it for 8 minutes, taste to adjust the salt.
- Serve hot.
- For a side:.
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and remove the butternut squash peel with a potato peel.
- Cut it into slices about 1/2 inche thick (reserve the part that contain seeds to prepare other meals).
- Place the butternut squash slices in an oiled baking dish.
- Cook them on both sides for approximately 10-15 minutes.
- Remove the tray from the oven, add above the amount of grated Parmesan cheese to taste.
- Place them back in the oven until cheese melts.
- Then cook on broil for 1 minute or until the cheese is golden brown.
- Enjoy.
Recipe : Pork Tenderloin in Beer and Cream Sauce
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