Need some inspiration for your next home-cooked meal? Try this dish designed by Ashley Weiche, a student in our Culinary Apprenticeship Certificate program. Ashley designed this dish on the fly during a Mystery Basket challenge night in class. She was given a few raw ingredients — pork, sweet potatoes and green beans — and 90 minutes to dish up something spectacular.
And she delivered. Ashley said this beer-roasted pork tenderloin is an easy meal you could make on a weeknight for your family.
“It’s so Southern,” she said. “The flavors of this work so well together: the juiciness of the pork loin and sweet and savory potatoes. This is something I would recommend for any family in the South!”
Beer-Roasted Pork Tenderloin with Sweet Potato Mash and Green Beans
- 1 4.5-lb pork tenderloins
- For the rub:
- 1 tbsp dried oregano
- 1 tbsp fresh parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 3 tbsp olive oil
- For the Gravy:
- 6 tbsp butter
- 1 bottle light beer
- ¼ cup flour
- 1 cup chicken broth
- Reserved drippings
For the Sautéed Green Beans:
- 1 lb French-style cut green beans
- 2 tbsp butter
- Juice of 1 lemon
- Pinch salt and pepper
For the Sweet Potato Mash:
- 3 large sweet potatoes
- 1/2 stick of butter
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 cup brown sugar
- Zest of 1 orange and juice of half an orange
- 3 medium Granny Smith apples, diced and peeled
1. Clean and trim the silver skin and fat from your meat.
2. Mix together rub ingredients and rub down sides of the pork.
3. Sear all sides of your pork tenderloin in a pan with 2 tbsp butter until crispy golden brown.
4. Place 4 tbsp butter on top and pour 1 bottle of light beer over the top.
5. Roast in a 350 degrees oven until it reaches an internal temperature of 165 degrees.
6. Reserve the juices in the bottom of the pan and add 1/4 cup flour and stir in until it browns out and starts to bubble. Then add about 1 cup of chicken broth. Stir until smooth and the gravy starts to simmer.
7. For the Sweet Potato Mash, boil the potatoes until tender. Add ¼ stick butter, nutmeg, zest and juice, and mix until fluffy. Toss apples in sugar and cinnamon and caramelize in a pan with ¼ stick butter. Top potatoes with apples and finish in a broiler until golden brown.
8. For the Sautéed Green Beans, cook beans in pan with 2 tbsp butter, salt, pepper and lemon. Do not over-cook. They should be crisp when finished.
9. Slice tenderloin, drizzle with gravy and plate with side dishes and a slice of lemon for garnish.