This pork tenderloin in beer sauce is an easy, juicy, and flavorful recipe. The beer adds a caramelized touch, and the dried apricots provide a sweet contrast that pairs perfectly with the mushrooms and meat. It’s an ideal dish for special occasions or simply to enjoy a delicious meal at home.
Season the pork tenderloin on all sides with salt and pepper. In a large skillet or casserole dish, heat a drizzle of olive oil over medium-high heat. Brown the tenderloin on all sides until well seared (about 3-4 minutes per side). Remove the tenderloin and set aside on a plate.
In the same pan, add a little more oil if necessary and sauté the onion and garlic over medium heat until golden brown and caramelized (about 10 minutes). Add the mushrooms and cook for 5 more minutes, stirring occasionally. Add the chopped apricots and mix well.
Pour in the beer and let the alcohol evaporate for 3-4 minutes over medium-high heat. Add the chicken broth and mix well. Place the sirloin in the sauce and cook over low heat for 20-25 minutes, turning halfway through.
Remove the sirloin and let it rest for 5 minutes before slicing it into thick slices. Reduce the sauce if necessary and adjust the salt and pepper. Serve the sirloin with the mushrooms, dried apricots, and the sauce on top.
For a more intense flavor, use a dark or brown beer. I love to pair it with mashed potatoes and good bread, so you can enjoy the sauce even more. If you don’t have dried apricots, you can substitute them with raisins or prunes for a similar
ADVERTISEMENT
