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ow, this is yummy as hell. sauteed some onions and carrots and threw it all in a big pot, and jeezus, turned out fantastic 
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how’s your gf recovering from you taking a filet out of her leg :owned:
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You could always ask your mom how long it took her to recover.
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rare unrelated 3rd party ownage
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oh please, redirecting the same exact insult back at the insulter can hardly be considered ownage :rolleyes:
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give credit where is credit is due ffs, this is an amateur here
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Got a recipe?
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-1 pork loin roast, about 5 pounds
-3 cups chopped onion
-4 to 6 carrots, pared and diced
-1 bottle Pannepot
-2 teaspoons salt
-1/4 teaspoon pepper
-1 bay leaf
-4 whole cloves
Brown pork loin roast in hot oil in a large Dutch oven or roasting pan. Drain all but 3 tablespoons of fat from pan. Sauté onions and carrots until softened; stir in beer, salt, pepper, bay leaf, and whole cloves.
Return pork to pan or Dutch oven and cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. Place pork loin on a serving platter and keep warm.
Pour cooking liquid from pan into a large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.
Pour processed beer sauce into a saucepan. Bring to a boil, stirring often. Spoon sauce over sliced pork to serve.
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Not to be the sore thumb here, but I would think that tenderloin is far too lean for a braise. Braising is usually best for tough cuts of meat with lots of connective tissue. A tenderloin is lean and tender and therefore likely to dry out from a long cooking time, or conversely, you could get buy with better results from a cheaper piece of meat.
Of course if it turned out, thats awesome as well.
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