Braided pork tenderloin and assorted roast with beer

Name: Braided pork tenderloin and assorted roast with beer - Teea A.
Ingredients: 2 pork tenderloins; 1.5 kg pork thigh; 1 smoked sausage; 0 beer can; salt; paprika; pepper; 6 garlic cloves; oil

Meat - Braided pork tenderloin and assorted roast with beer by Teea A. - Recipia

Every year, for the Christmas meal or when we have more people at the table, I make this roast paired with braided pork tenderloin. It's the kind of dish where everything goes into the tray, and the oven does most of the work. The meat stays juicy, and the braided tenderloin catches the eye of anyone at the table. I like that you don't need to constantly supervise it, and it turns out well even if you don't have much experience. Quick Info Total time: 2 hours (including preparation and baking) Servings: 8-10 Difficulty: medium Ingredients 2 pork tenderloins (about 700 g each) 1.5 kg pork shoulder (boneless, cut into large pieces) 1 smoked sausage (200-300 g) 1 can of beer (500 ml) 6 garlic cloves 2 tablespoons oil 1 tablespoon sweet or smoked paprika (to taste) 2 teaspoons salt 1 teaspoon freshly ground black pepper Preparation Method 1. Preheat the oven to 250°C, top and bottom function. If you have an old gas oven, set it to maximum. 2. Cut the pork tenderloins lengthwise without cutting all the way through, into three equal strips. Season each tenderloin on all sides with salt, paprika, and pepper, then braid them loosely and secure the ends with toothpicks. 3. Cut the pork shoulder into large pieces, about 3-4 fingers thick. Season evenly with salt, paprika, and pepper. 4. In a large tray, arrange the pieces of pork shoulder. Place the braided tenderloins on top or among the pieces; they don't have to be perfectly arranged. Cut the sausage into 6-7 cm pieces, but don’t add it yet. 5. Scatter the garlic cloves (peeled, whole or halved) through the tray. Drizzle everything with oil. 6. Pour the beer over the meat, trying not to wash away the seasonings on top. Cover the tray tightly with aluminum foil. 7. Place the tray in the oven at 250°C, on the middle rack. Leave for 35 minutes. 8. Remove the tray, carefully remove the foil (watch out for steam), and turn the pieces of meat over. Now add the sausage pieces among the meat. 9. Cover again with foil and leave for another 25 minutes at the same temperature. 10. After this time, remove the foil completely. Leave the tray uncovered for 10-15 minutes to brown the roast. Check that it doesn't dry out; if it seems that the liquid is reducing too much, you can add 2-3 tablespoons of water or beer. 11. The roast is ready when the pieces of meat are well cooked and browned on the surface, the sausage is colored, and the sauce is reduced. Remove the toothpicks from the tenderloin. Why I make this recipe often I like it because you don't need complicated techniques. It's suitable for meals with many guests, the meat stays tender even if you reheat it the next day. The braided tenderloin looks good on the platter, and the combination with beer and sausages adds flavor without extra hassle. It can be prepared a few hours in advance and reheated easily. Tips and Variations Tips - Use pork shoulder that is not too lean – if it has a little fat, it won’t dry out. - If the tenderloin is thin, don’t braid it too tightly so it doesn’t dry out. - If you don’t have wide aluminum foil, overlap two strips. - Don’t put too much salt on the tenderloin, as it is a more tender meat and absorbs it faster. Substitutions - The sausage can be any type of smoked sausage – homemade, cabanos, or even chorizo. - Blonde beer is the most neutral, but unfiltered beer works too. - For a more intense flavor, you can replace half of the beer with clear vegetable or bone broth. Variations - You can add some onion slices or carrot rounds to the tray for more sweetness in the sauce. - Instead of sweet paprika, you can use smoked or hot paprika, according to your preferences. - If you want a more pronounced crust, uncover the tray in the last 20 minutes and use the grill function. Serving Ideas - Boiled or classic mashed potatoes. - Simple boiled rice or with a splash of butter. - Green beans or peas quickly sautéed with butter and garlic. - A tangy salad (sauerkraut, beetroot, mixed pickles). - A simple sauce from yogurt or sour cream with horseradish goes well with meat. - A glass of dry red wine. Frequently Asked Questions Does the meat stay juicy if I cook it for so long? Yes, covering with foil and the beer liquid helps prevent it from drying out. The important thing is not to cut the pieces too small. Can I use other parts of pork, not just shoulder and tenderloin? You can use neck or collar, but the collar will release more fat. Drain the excess if needed at the end. What if I don’t have smoked sausage, what can I substitute? You can omit the sausage or use another type of cold cut, but the taste will be slightly different. If you only use pork, add a bit of smokiness (smoked belly, kaizer) if you have it. What do I do if I don’t have beer? You can use just water with a bit of dry white wine or vegetable broth, but beer helps tenderize the meat and adds flavor. Nutritional values (estimated, per serving for 10 servings) Calories: 390 kcal Protein: 36 g Fat: 21 g Carbohydrates: 4 g (mostly from beer) Sodium: 950 mg Values depend on how much fat the meat has and the type of sausage used. Storage and Reheating It can be stored in the refrigerator, covered, for 3-4 days. For reheating, place the pieces in a tray with a little sauce or water, cover with foil, and put in the oven for 10-12 minutes at 180°C. You can also use a microwave, but it dries out more easily if you don’t add liquid. The meat can be sliced cold for sandwiches or cut into cubes for salads. The remaining sauce goes well with potatoes or pasta.

Preparation

First, I scored the tenderloins lengthwise in three and seasoned them with salt, paprika, and pepper, then I braided them. I portioned the pork shoulder, placed it in the tray, seasoned it, added oil, a can of beer, and garlic cloves, covered it with aluminum foil, and then placed the tray in the preheated oven at 250 degrees. I left it for 35 minutes, then turned the meat and added the sausage pieces. I left it for another 25 minutes, then removed the foil to let the roast brown nicely. I left it for an additional 10 minutes, then turned off the oven. The roast is ready; I invite you to enjoy it! Alongside the roast, various side dishes go well: boiled potatoes, rice, sautéed green beans, sautéed peas, etc. A glass of red wine is welcome. You can't go without a salad.

Braided pork tenderloin and assorted roast with beer

Preparation

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