Pork Tenderloin with Beer

This Pork Tenderloin with Beer is a simple Portuguese-style meal that is easy to make. Pork is simmered in a beer sauce until tender and flavorful. Serve with rice or fried potatoes for a stress-free weeknight dinner.

My love for Portuguese food goes back a long way. And it’s been a while since I’ve shared one with you. When I came upon this simple and easy pork with beer dish by Missy’s Cooking, I had to try it. The fact that beer is used as a sauce base was a big draw. I’m not a beer drinker, but I think it adds great flavor to food. Plus, I just love the simplicity of the recipe.

The dish was really good, but I made a couple of alterations to make it my own. First, I added paprika, which is not in the original recipe but is a popular spice used in Portuguese cooking. It imparts great smoky flavor and color. Second, I used more beer because it added such great flavor. Lastly, I added a cornstarch and chicken broth slurry to thicken the sauce.

Makes an easy weeknight dinner:

This dish is ideal for a weeknight dinner. You do have to marinate the pork tenderloin pieces in the dry rub for 30 minutes. But, the actual active prep and cook time is less than 30 minutes. You can serve it with a side of rice or with fried potato (rounds or diced). Or have it with both, which is how many Portuguese dishes are served.

I’m Vietnamese, so white rice is a perfect accompaniment, and it’s quick cooking. I love using a rice cooker, which makes cooking it a no-brainer. But you can certainly have Portuguese rice, which takes a little more time but is very tasty.

Pressed for time? There is no need to make homemade fried potatoes. Frozen fries are fine…baked or fried. Any way you want it, that’s the way you should get it!

What to love about this dish:

• Simple ingredients and easy to prepare
• Less than 30 minutes to make (not including 30 minutes of inactive marinating time)
• Pork tenderloin cooks up nice and tender
• Great flavor

Ingredients needed for this recipe:

• 2 pork tenderloins
• Beer
• Olive oil
• Butter
• Garlic
• Bay leaves
• Paprika
• Salt
• Black Pepper
• Cornstarch
• Chicken broth
• Chili sauce

Recipe highlights:

• Slice and season tenderloins with salt, pepper, and paprika. Allow to marinate for 30 minutes.
• Brown the pork slices on both sides in olive oil, butter, and garlic.
• Add bay leaves. Cover and cook for 15 minutes. Add beer and chili sauce. Simmer for 4 minutes.
• Whisk cornstarch and chicken broth. Stir into sauce. Cook for a minute to thicken. Ready to serve!
• Refer to the recipe card below for detailed instructions.

View the how-to video or save it for later with this Pinterest Pin.

Can you substitute cuts of pork?

You can substitute, but I recommend using cuts with a fair amount of dark meat. Dark meat is not as prone to drying out as the lighter meat. Sliced pork loin can be used as well as boneless pork chops. Adjust the cooking time as needed for the size and thickness of your pork. When in doubt, cook pork until the internal temperature is 145° F.

How to store leftovers:

• Refrigerate—store in an airtight container and refrigerate for up to 4 days.
• Freeze—store pork and sauce in an airtight container or zipper bag and freeze for up to 3 months. Defrost in the refrigerator overnight or in the microwave just before using.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 12-inch skillet—this is nonstick, dishwasher, and oven safe.
• Kitchen tong—this is silicone tips, which are great for using on nonstick surfaces.
• Peri peri sauce—I like to use this sauce in my Portuguese recipes, but you can use any hot sauce you like. If you have a hard time finding it, it’s available online, but honestly, you’ll find a much better price at your local store.

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Pork Tenderloin with Beer

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Portuguese Courses:Main Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 8 minutesCook time: 22 minutesRest time: 30 minutesTotal time:1 hour Servings:4 Servings

Description

This Pork Tenderloin with Beer is a simple Portuguese-style meal that is easy to make. Pork is cooked in a beer sauce tender and flavorful. Serve with rice or fried potatoes for a stress-free weeknight dinner.

Ingredients

• 2 pork tenderloins, roughly 1 1/3 pounds each
• 4 cloves garlic, chopped
• 3/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 3 tablespoons olive oil
• 3 tablespoons butter, divided
• 2/3 bottle of 12-ounce beer (I like medium wheat ale beer like Blue Moon)
• chili sauce to taste (I like peri peri)
• 1 1/2 teaspoons cornstarch
• 1/3 cup chicken broth (or water as a substitute)
• chopped parsley for garnishing, optional

Instructions

1. Slice pork into 1/2 thick rounds. Season with salt, pepper, and paprika. Allow to marinate for 30 minutes.
2. Heat olive oil and butter in a large skillet on medium heat. Allow butter to melt. Add garlic and saute for 30 seconds.
3. Add pork in a single layer without overcrowding (you might have to cook in 2 batches if your skillet is not large enough). Brown the pork on both sides. If cooking in 2 batches, add all the pork back to the skillet once the second batch has browned.
4. Add bay leaves. Cover and reduce heat to medium-low. Cook for 15 minutes, turning over the pork once for even cooking. Add beer and chili sauce. Cover and simmer for 4 minutes.
5. In the meantime, whisk cornstarch and chicken broth in a small bowl to make a slurry. Stir into skillet. Allow to come to a boil for 1 minute to thicken the sauce.
6. Remove bay leaves before serving. Garnish with chopped parsley, optional. Serve with rice, fried potatoes, or fries.
7. Makes 4 servings.

Keywords:Portuguese Recipe, Pork Tenderlion, Beer, Weeknight Dinner, Easy Recipe, Rice, Fried Potato

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