2.24.2011

Nom Nom Nom, Dill!

I've always loved the idea of a perfect food and beverage pairing. The idea of one enhancing the other just sounds wonderful. Food and Wine magazine put out an entire issue with their best pairings. Like normal, I've been meaning to try more but I've only tired one..and it's a really good one!

Pork Tenderloin Smothered in Onion and Mustard
Pairing suggestions:
Wine: Gew├╝rztraminer
Cocktail: Shandy 
Beer: German Ale - Hofbrauhaus original


2 12oz pork tenderloins, cut into 2" lengths and pounded 1" thick
Salt and freshly ground pepper
1 tsp all-purpose flour, plus a bit extra
2 Tbs unsalted butter
2 Tbs extra virgin olive oil
1 large onion, very thinly sliced
1 Tbs grainy mustard
1 cup low-sodium chicken broth
1 Tbs fresh, chopped dill
Buttered noodles for serving
  • Season the pork with salt and pepper and dust with flour.
  • In a medium, deep skillet, melt the butter in the olive oil.
  • Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes.
  • Transfer the pork to a plate.
  • Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
  • Stir in the mustard and the 1 teaspoon of flour and cook for 1 minute.
  • Add the chicken broth and bring to a boil.
  • Nestle the pork in the onion sauce.
  • Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes.
  • Transfer the pork to plates.
  • Stir the chopped dill into the sauce and spoon over the pork.
  • Serve with buttered noodles. - Suggestion of course. I usually just have it alone or with a side of cooked carrots.
Who knew Food and Wine magazine would make such a great pairing ;) I couldn't honestly describe how the beer enhanced the flavor of the dish, but it really worked well together. I mean, you are combing very traditional German flavors, you really can't go wrong.

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