Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pork & peppers w/ beer-mustard sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Pork & Peppers w/ Beer-Mustard Sauce is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Pork & Peppers w/ Beer-Mustard Sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have pork & peppers w/ beer-mustard sauce using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Pork & Peppers w/ Beer-Mustard Sauce:
- Prepare 1 pork tenderloin; trimmed & large dice
- Make ready 8 mini sweet bell peppers; seesed & quartered
- Take 2 jalapenos; seeded & large dice
- Prepare 1 yellow onion; large dice
- Make ready 1/2 C worcestershire sauce
- Take 2 cloves garlic; creamed
- Get 1 PBR beer
- Take 1/2 C German mustard
- Get 8 leaves basil; hand torn
- Make ready as needed vegetable oil
- Take as needed lawry's seasoning salt & black pepper
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Instructions to make Pork & Peppers w/ Beer-Mustard Sauce:
- Marinate pork in worcestershire and garlic for 2-4 hours under refrigeration in an air tight bag.
- Pat dry with paper towels.
- Season pork with black pepper. Let sit at room temperature for 1 hour.
- Heat a large saute pan with vegetable oil.
- Season pork with seasoning salt. Sear just until browned in batches. Do not fully cook. Set pork aside on a plate.
- Add peppers & onions. Season with seasoning salt and pepper.
- Saute on high heat for 2 minutes.
- Add beef. Scrape up any brown bits with a wooden spoon. Reduce by 3/4.
- Add mustard. Stir to incorporate. Bring to a simmer. Add pork. Cover. Simmer for approximately 5 minutes or until pork is fully cooked.
- Garnish with torn basil.
- Variations; parsley, bacon, thyme, rosemary, tarragon, sherry, beer mustard, dijon, red or white wine, vegetable stock, chicken stock, avocado, shallots, red onion, pearl onions, poblano, serrano, habanero puree, liquid smoke, soy sauce, vinegar, arugula, asparagus, cabbage, cauliflower, green beans, broccoli, capers, chives, celery, celery root, fennel, leeks, cilantro, cumin, creme fraiche, spinach, mushrooms, marjoram, olive oil, grapeseed oil, white pepper, potatoes, sweet potatoes, radish,
- Rice, sauerkraut, scallions, lime, lemon, honey, sour cream, raspberry vinegar,
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