Submitted by: Jerry Grist, Dayton, OH.
Ingredients:
2 bottles (12oz) of Ale or your favorite beer
1 tenderloin of pork
1 small yellow onion, chopped
1 teaspoon chopped garlic
A couple pinches of rosemary
Black pepper, to taste
1 teaspoon brown sugar (optional)
Coating of olive oil
Directions: In a large bowl, soak the tenderloin in one bottle of brew and brown sugar for about one hour before cooking. Preheat the oven to 350°. In a large sauce pan, add the olive oil, onion, and garlic. Heat on medium high until garlic and onion start to sizzle and sweat. Add the rosemary. Sear each side of the tenderloin for about 1 minute a side. Include top, bottom, and each side — 4 minutes total. The rosemary, garlic, and onions will stick to the tenderloin. In a large broiler pan, (the baking sheet with slices on it, with a separate base) pour the mixture in the bottom. Place the tenderloin on top and bake at 350 degrees, for about 1 hour (or 20-30 minutes per pound). Let stand for 10 minutes before slicing and serving. Use the other bottle of ale to make gravy with the top skim of the broiler pan drippings.
