Really Drunken Pork

 

Here's yesterday's culinary masterpiece: Really Drunken Pork. I used both tequila (to deglaze the pan when I seared the pork before cooking) and beer (during the oven time), and the resulting pork stew tastes divine.






Really Drunken Pork
Preheat oven to 425 degrees.
Spray a Dutch oven with cooking spray and set aside.

1 pork tenderloin
2 Tbsp. flour
1 Tbsp. canola oil
juice of two limes
1/4 c. tequila (hell, put in 1/2 cup!)
3 garlic cloves (not peeled)
1 large onion, chopped coarsely
1 bottle beer (I used Corona)
1 can pinto beans, rinsed and drained
1 c. cooked brown rice
salt to taste

Roll tenderloin in flour until well coated and sear in the oil, heated in a frying pan. Turn frequently to get all sides browned. With tequila, deglaze pan and add lime juice. Cook briefly, until liquid is reduced by half. Put pork and pan scrapings into Dutch oven, add garlic cloves, chopped onion, and beer. Cover and cook 1 hour, and remove lid and cook another 15 minutes or so.

While pork is cooking, prepare the following salsa:
2 Roma tomatoes, chopped
1/4 onion, finely choppped
2 Tbsp. cilantro, chopped
juice of 1/2 lime
salt to taste

When pork is done, remove pan from oven. Remove garlic cloves, squeeze out garlic, and the cooked garlic back to pan. Remove pork to a plate to cool, and use a stick blender to puree the remaining juices, vegetables, and beer broth. Chop pork and return to pan. Add one can of cooked pinto beans, and cooked brown rice. Add salt if needed. Reheat gently.

Put pork stew on plates, and add a generous helping of salsa and a dollop of sour cream. I know the picture shows a glass of red wine, but it's best eaten with a cold beer. ;^)