Pork in Beer Sauce

Ingredients

Scaled for 4 servings.

• 1 lb pork tenderloins
• 5 0.25-inch thick bacon slices, finely diced
• 1 medium carrot, peeled and grated
• 0.5 cup grated onion
• 1 tsp ground cumin
• 1.5 cups beer (preferably pilsner)
• 0.5 cup beef stock or canned broth
• 3 tbsp all-purpose flour
• 3 tbsp water
• 6 tbsp (0.75 stick) sweet butter
• 2 large green apples, peeled, halved, and cored
• Salt and freshly-ground black pepper
• 4 tbsp canned jellied cranberry sauce
• Minced fresh parsley

Directions

• Preparing the pork:
  1. Slice pork into eight 1.5-to-2 inch thick rounds.
  2. Flatten pork between sheets of waxed paper to 1 inch, using meat mallet or bottom of skillet. Refrigerate.
• Making the sauce:
  1. Cook bacon in heavy large saucepan over medium heat until fat is rendered. Pour off and discard fat.
  2. Add carrot and onion and cook until carrot softens, stirring frequently, about 10 minutes.
  3. Mix in cumin.
  4. Add beer, stock, and bring to a boil.
  5. Reduce heat and simmer until reduced to 2 cups, about 15 minutes.
  6. In a small bowl, mix flour and water.
  7. Add flour/water to the sauce and bring to a boil, stirring constantly.
  8. Remove pan from heat.
• Cooking the apples:
  1. Melt 3 tbsp butter in heavy medium skillet over medium heat.
  2. Add apples and cook until just tender, about 7 minutes per side.
• Cooking the pork:
  1. While the apples are cooking, season pork with salt and pepper.
  2. Melt remaining 3 tbsp of butter in heavy large skillet over high heat.
  3. Add pork, in batches if necessary, and cook about 5 minutes per side for medium doneness.
  4. Reduce heat to medium.
  5. Return all pork to skillet.
  6. Add sauce and stir to heat through.
• Serving the meal:
  1. Divide apples among plates.
  2. Fill center of each apple half with 1 tbsp of cranberry sauce.
  3. Divide pork among plates.
  4. Spoon sauce over pork.
  5. Garnish with minced parsley.

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