I also made a yummy side of veggies and potatoes by boiling the potatoes and than sauteing them with olive oil, butter, green beans, baby carrots, rosemary and salt and pepper. YUM! Everything pulled together nicely. Sadly we started eating quickly after I made the food so I wasn't able to get a pretty shot of the sauce on top of the meat. It was tender and juicy... pure perfection!
Source: The Feast Within
Rootbeer Braised Pork Tenderloin
* 1 pork tenderloin, silver skin removed
* 1 Tablespoon crushed garlic (I used chopped garlic)
* 2 Tablespoons olive oil for marinating plus a little extra for searing the tenderloin
* 1 12ounce bottle of Virgil’s Rootbeer
* 1 white onion chopped (I used 2 small shallots)
* 1 teaspoon Dijon mustard
* 2 Tablespoons Port Balsamic Vinegar
Remove the silver-skin from the tenderloin. Place in a shallow pan or a Ziploc bag and rub with the olive oil and garlic. Let marinate in the fridge for an hour or so. Remove from the fridge and let warm up a bit while you prepare the rootbeer sauce. Place the rootbeer and the onion in a small heavy bottomed saucepan and bring to a boil. Reduce the heat and let simmer until reduced by half.
Heat a cast iron skillet or other heavy oven-proof skillet over medium high heat. Add a little olive oil to the pan and then try to remove any garlic clinging to the tenderloin so it doesn’t burn and sear the tenderloin on all sides. Brush a little rootbeer from the sauce pan on the tenderloin and cover and place in a preheated 300 degrees oven for about 10 minutes. Meanwhile add the mustard and vinegar to the reduced rootbeer onion mixture.
After the 10 minutes remove the skillet from the oven and add the rootbeer to the pan, replace the cover and return to the oven for about 25 minutes or until the interior temperature of the pork tenderloin reaches about 155 degrees. It will reach the safe temperature of 160 degrees while it rests.
Remove from the oven and let rest for a few minutes. Slice into medallions and serve with the sauce from the pan.