I have another amazing pork tenderloin recipe on the menu today! I have cracked out a few different recipes over the past few months, but this might be my favorite one. I love mustard in sauces and decided to give it a try with beer. I could not just use any beer and opted for one of my favorite types- amber ale. I opted add a shallots and a bit of cream as well. The result was a velvety sauce rich in dijon flavor with a slight bitterness from the amber ale paired with marinated and seared pork- amazing! This gives me a serious hankering for a mustard sauce…. This recipe is super easy and quick for a nice weeknight meal. Kellen loves pork tenderloin and this was right up his ally of favorite things.
Speaking of Kellen- his first swim class went awesome! The instructor even commented on how well he could kick his legs in the water and he was brave enough to jump off the side (with help from Grandma of course). I am really hoping that this enjoyment continues because it is so nice for him to have something he could do year round (and that we both really enjoy).
Tonight we are headed to dinner with Ron’s family to celebrate birthdays. We have a few bunch of birthdays close together and we opt to grab dinner together in February and May to celebrate. It is always a lot of fun and I am excited to see the family! I am also excited for a nice big glass of cabernet as well- yummy! After dinner we will come home and relax and watch the first episode from the new season of Survivor! I am a big Survivor fan and Ron is just starting to jump on the bandwagon after watching last season. The concept of white collar, blue collar and no collar interests me and I think the dynamic will be interesting (especially when they merg).
1 pork tenderloin (about 1 lb)
1 Tbl Worcestershire sauce
1 Tbl Dijon mustard
½ cup amber ale
⅛ cup olive oil
½ tsp salt
Three sprigs of fresh thyme
1 Tbl olive oil
⅛ cup Dijon mustard
1 cup amber ale
1 pint heavy cream
1 shallot, minced
In a medium bowl, whisk Worcestershire sauce, 1 Tbl mustard, ½ cup amber ale, ⅛ cup olive oil, thyme springs and salt. Place pork tenderloin in a resealable bag and pour inthe the marinate tossing to coat. Place pork in the fridge and allow it to marinate for at least 8 hours (you can do less, but flavor will be better the longer you marinate).
Remove pork from marinate and heat 1 Tbl olive oil over medium-high heat in an oven safe skillet. Brown pork tenderloin on all sides.
Place the skillet in the oven and cook for 20-25 minutes at 350 degrees or until the pork registers 155-160 degrees. Remove from the oven, tent with foil to keep warm, and rest for while you prepare the sauce (about 10 min).
Add the shallots to the same pan used to roast the pork. Saute over medium heat for about a minute. Add the beer and scrape the cooked bits from the skillet. Whisk in the cream and dijon. Allow the sauce to slightly simmer and reduce for about 10 minutes (the sauce should be thick enough to heavily coat a spoon).
Slice pork tenderloin and spoon sauce over the top. Serve immediately.