1 - 1.25 lb. pork tenderloin, sliced into 1/2 inch medallions*
2 TBS unbleached flour
1/2 tsp salt
fresh ground pepper (a/b 1/4 tsp)
2 TBS olive oil
1 medium onion (baseball size) sliced in half, then thin sliced
3/4 c. full bodied beer (a nice pale ale or Oktoberfest works well)
3/4 c. hot organic vegetable (or beef) broth
1 TBS cornstarch
1/4 c. water
In small bowl, mix flour, salt & pepper. Add pork medallions & coat well.
Heat oil in 10 inch skillet over medium heat. Add pork & cook for 3 minutes. Turn & cook for 3 minutes more. Add onions; cook for 5 minutes, turning pork halfway through.
Pour in beer & broth. Cover & simmer for 15 minutes.
Combine cornstarch & water, stirring until smooth. Stir into sauce, mixing well. Cook until thick & bubbly.
Serve over egg noodles or mashed potatoes.
*You may substitute 4 boneless pork chops for the medallions.
This is so up my alley! I love food like this - can't wait to try this one!!
ReplyDeleteYour black bean soup was fabulous. I made it last week on a night I had to work late. I used chicken broth as I didn't have any vegetable. Everyone loved it, nice heat and it was so healthy.
Thanks!! Somthing about October just says, "Cook with beer!"
ReplyDeleteI need to edit the black bean soup recipe...my husband said, "Don't you sometimes put chicken in here?" And, he's right! Glad you enjoyed it!
I'm afraid I saw "beer" and had to get me over here :)
ReplyDeleteLooks fab!
I thought it would!!
ReplyDelete