Pork & Peppers w/ Beer-Mustard Sauce
Pork & Peppers w/ Beer-Mustard Sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork & peppers w/ beer-mustard sauce. One of my favorites. For mine, I’m gonna make it a 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 meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Pork & Peppers w/ Beer-Mustard Sauce is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook pork & peppers w/ beer-mustard sauce using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Pork & Peppers w/ Beer-Mustard Sauce:
  1. Take 1 pork tenderloin; trimmed & large dice
  2. Prepare 8 mini sweet bell peppers; seesed & quartered
  3. Get 2 jalapenos; seeded & large dice
  4. Take 1 yellow onion; large dice
  5. Take 1/2 C worcestershire sauce
  6. Make ready 2 cloves garlic; creamed
  7. Get 1 PBR beer
  8. Make ready 1/2 C German mustard
  9. Prepare 8 leaves basil; hand torn
  10. Prepare as needed vegetable oil
  11. Make ready as needed lawry's seasoning salt & black pepper

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Instructions to make Pork & Peppers w/ Beer-Mustard Sauce:
  1. Marinate pork in worcestershire and garlic for 2-4 hours under refrigeration in an air tight bag.
  2. Pat dry with paper towels.
  3. Season pork with black pepper. Let sit at room temperature for 1 hour.
  4. Heat a large saute pan with vegetable oil.
  5. Season pork with seasoning salt. Sear just until browned in batches. Do not fully cook. Set pork aside on a plate.
  6. Add peppers & onions. Season with seasoning salt and pepper.
  7. Saute on high heat for 2 minutes.
  8. Add beef. Scrape up any brown bits with a wooden spoon. Reduce by 3/4.
  9. Add mustard. Stir to incorporate. Bring to a simmer. Add pork. Cover. Simmer for approximately 5 minutes or until pork is fully cooked.
  10. Garnish with torn basil.
  11. 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,
  12. Rice, sauerkraut, scallions, lime, lemon, honey, sour cream, raspberry vinegar,

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