Giz and Psychgrad have come up with another collaboration - a blogging event. Tried, Tested, and True celebrates those recipes that are surefire crowd pleasers. For me, tried, tested, and true refers to dishes I know I can throw together quickly after a long day at work and not be eating at 11PM. Of course, the added qualification of having to taste good also applies. Beer roasted pork is one of those so simple its embarrassing type of meals. But its really quick and tasty. I make mine look fancy by layering it with polenta and quick and easy mixed vegetables.
So lets go over this once more -
cooks in under an hour?
Sounds tried, tested, and true to me.
1 bottle of a dark beer, I used Boxer ale, but you can use whatever beer you like, whatever you have on hand.
2 Tbsp. brown sugar
pkg onion soup mix
1) Preheat oven to 425.
2) Place tenderloin in oven safe baking dish. Pour beer over pork.
3) Sprinkle with brown sugar and onion soup mix.
4) Roast for 45 minutes or until internal temperature reaches 180.
Mixed Veggies4 oz butternut squash
1 tbsp butter
1 tbsp olive oil
1 clove garlic, minced
1/2 red pepper, seeded and chopped
1/2 large onion, chopped
1/2 cup peas
1/2 cup corn
1/2 Tbsp sage, minced
salt and pepper
1) Cook squash in large pot of lightly salted boiling water for 4 minutes. Drain.
2) In large skillet, heat butter and oil over medium-high heat.
3) Add garlic, red pepper, and onion to skillet; cook until slightly tender, about 4-5 minutes.
4) Add squash, peas, corn, and sage. Cook until heated through, about 3-4 minutes.
5) Season with salt and pepper