Stout-braised pork tenderloin

Name: Stout-braised pork tenderloin (Solomillo de cerdo a la cerveza negra)
Cuisine: Argentine
Ingredients: 30 ml/2 tbsp soft light brown sugar; 15 ml/1 tbsp butter; salt and ground black pepper; creamed potatoes and steamed curly kale, to serve; creamed potatoes and steamed curly kale, to serve; 4 eating apples; 2 sprigs of thyme; 1 bay leaf; about 1 litre/1¾ pints/4 cups beef stock; salt and ground black pepper; 1 carrot, cut into 4 pieces; 1 leek, cut into 4 pieces; 2 celery sticks, each cut into 4 pieces; 2 sprigs of rosemary; 2 pork tenderloins, halved; 1 Spanish (Bermuda) onion, quartered; 1 Spanish (Bermuda) onion, quartered; 30 ml/2 tbsp olive oil; 4 garlic cloves

Solomillo de cerdo a la cerveza negra

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Argentina is renowned for its wine production, and less well-known for its beer. Some excellent ones are made in the country, however, especially in the south where German communities settled.

Ingredients

2 pork tenderloins, halved
30 ml/2 tbsp olive oil

Americas
Argentina
Main course

Method

Preheat the oven to 160°C/325°F/Gas 3. Season the tenderloins with salt and pepper. Heat the oil in a large frying pan and fry the meat over a high heat until lightly browned on all sides. Transfer to a casserole dish.