beer recipes

All good crockpot recipes for pork steak and beer?

Alrighty .... I just want to know if it would be nice to add the beer My pork tenderloin. Actually, the recipe for red wine .... but I thought I could go with the beer, too. Hmmm .... I need an answer quick!

Oh, please ....... Please ...... please .... Do not cook a steak in the crock pot! A pork loin well, but a network is the pork tenderloin, and want to cut into medallions and sauteed. Pork tenderloin marinated with maple caramelized 2 apples (1/2-pound) Spray cooking pork fillets 1 / 4 cup Dijon mustard 6 tablespoons maple syrup, divided 1 tablespoon teaspoon fresh or 1 teaspoon dried rosemary 1 / 2 teaspoon salt 1 / 4 cup paprika Tea 4 Granny Smith apples, each peeled and cut into 16 districts (approximately 2 1 / 2 lbs) Preheat oven to 425 degrees. Trim fat from pork. Place pork in a roasting pan coated with cooking plaster. Combine mustard, 2 tablespoons syrup, rosemary, salt and pepper in a small bowl, brush the pork. Insert meat thermometer into the thickest part of pork. Bake at 425 degrees for 25 minutes or until the thermometer reads 160 ° (slightly pink). While the pork is cooking, heat a nonstick skillet over medium-high heat until hot. Add apples and cook 5 minutes or until lightly browned. Reduce heat to low and add 4 tablespoons maple syrup. Simmer 10 minutes or until the apples are tender, stirring occasionally. Transversal pork sliced, spoon cooked apples over the pork. Yield: 4 servings (size: 3 ounces pork and 1 / 2 cup apple) Nutrition Facts: Calories 301 (13% fat) Fat 4.3g (sat 1.1g, mono 1.8g, poly 0.5g), 2.1 mg iron 39mg calcium, 74mg cholesterol carbohydrate 44.6g, Protein 24.1g SODIUM 351mg FIBER 4.5g - Cooking Light, January 1998 ------------ ---------- Net Meat Pork Dijon Cream Serves: 2 Time to prepare: 15 minutes Cooking time: 15 min 1 # pork tenderloin, cut into 2 "slices 2 tablespoons seasoned flour. Butter, divided 2 c. Tea. sauce or canola oil 2 green onions, sliced (coin shape), white and green parts separated 1 / 3 cup white wine or dry vermouth 1 / 2 cup heavy cream 1 cup Tea. Dijon mustard (or more to taste) Salt and pepper to taste Preheat oven to low, around 170 degrees. Slightly Pound pork medallions to 1 "thick. Melt 1 tablespoon butter and 2 tablespoons c. Tea. Oil over medium-high heat. Dredge pork in seasoned flour. Add both to the skillet and cook for 2 minutes each side. Remove to a plate and hold in oven while finishing sauce. (pork will be a little underdone, but will end in the oven.) Add remaining 1 tablespoon tablespoons butter in a skillet. Add the white part of onion, fry for 1 minute. Add the vermouth or wine, simmer until syrupy consistency and reduced to about 3 tablespoons. Add cream and cook for 2 to 3 minutes until thickened .* Stir in Dijon, salt and pepper to taste. Pork in the skillet to coat with sauce. Serve with rice or pasta, garnish with green onions. * If you finish the sauce too thick, add ¼ cup or less water or milk. ** You can double the ingredients sauce so just pour over rice or noodles

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