Pork Tenderloin in Beer Sauce

Ingredients

• 500 g pork tenderloin
• 80 g Butter
• 100 ml dark veal stock (glass)
• 100 ml dark beer (e.g., Guinness)
• 2 tsp cumin
• 4 Garlic cloves
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cut the pork tenderloin into two equal-sized pieces and lightly flatten them; season with salt and pepper.

2. 2.

   Heat 1 tbsp butter in a pan and brown the tenderloin pieces for about 3 minutes on each side, then wrap in foil and keep warm. Peel and finely chop the garlic.

3. 3.

   Add another tablespoon of butter to the pan residue and heat. Sauté the garlic and cumin briefly. Pour in the beer, stir, and reduce over medium heat until roughly half has evaporated. Then add the stock and simmer for a few minutes.

4. 4.

   Strain the sauce through a fine sieve into a saucepan. Add the remaining butter in small pieces and whisk to thicken the sauce.

5. 5.

   Slice the pork tenderloin into thick slices and arrange on plates with the sauce. Serve with sautéed mushrooms as accompaniment.