Long Trail Ale Braised Pork Tenderloin

This delicious pork tenderloin is so flavorful with just a few ingredients I would assume everyone has on hand. Goes perfect with creamy roasted spaghetti squash, recipe found here!

2 - 2 1/2 pound pork tenderloin (these were in two pieces, about a 1 - 2 inch thickness)

1 medium onion, peeled and thick sliced

2 garlic cloves, smashed

1 - 12 ounce bottle long trail ale or other semi dark beer

3/4 teaspoon mustard powder 

Salt and pepper

olive oil

Preheat oven to 375 degree. 

Heat about 2 tablespoons of olive oil in a dutch oven over medium heat.  Pat tenderloins dry with paper towels and season liberally with salt and pepper.  Sear pork on all sides until browned, remove and set aside.  Add onions and saute for 2-3 minutes.  Add garlic, cook for 30 seconds more.  Deglaze pan with beer, stir in mustard powder and bring to a simmer.  Return pork back to pan.  Cover and roast for 25-30 minutes, flipping loins over half way through. 

*To make a gravy with braising liquid: Remove tenderloins from pot and bring braising liquid to a simmer.  Mix or shake in sealed jar, 1/4 cup cold water with 3 tablespoons flour till combined with no lumps! Whisk flour water directly into pot, simmer until thickens and serve with sliced pork.