I know I say this a lot, but I love my slow cooker! I use it at least once a week. And you can produce some of the best comfort food with minimal effort. Beer Braised Pork & Sweet Potatoes is no exception. The depth of flavor and simplicity of this recipe is going to blow you and your family away. Cooking the whole pork tenderloins with the sweet potatoes in a beer braising liquid is perfect for the slow cooker.
Lager is my beer of choice for most recipes. Occasionally, a stout is called for, but lager is a great mild beer that produces the flavors most people expect when you say “beer braised”. I use a craft beer called Pub Beer by 10 Barrel Brewing. You can use more mass produced lager, like Bud Light or Keystone. The point is to use a beer that you would drink, because when you cook with beer, as with wine, the flavor is enhanced. This recipe also included Pickled Mustard Seeds. If you cannot find these in your grocery, they are actually fairly easy to make on your own. II attached the recipe below the main recipe below. And they last for a while. You can put them on sandwiches, pizzas, burgers, all sorts of things.
If you want to keep the meal grain free, then maybe add another sweet potato, if your slow cooker can accommodate it. If you want a side dish, I added in some quick farro. I cook mine in boiling beef broth with some salt and red pepper flakes. It’s a simple but nutty component that really rounds out this dish.
Now Let’s Get Cookin’!
Beer Braised Pork & Sweet Potatoes
- Slow Cooker (6qt at least)
- 3 lb Pork Tenderloin
- 2 Medium Sweet Potatoes peeled, cut into ½inch cubes
- 2 Large Carrots cut into ½inch cubes
- 4 Garlic Cloves minced
- 2 tbsp Pickled Mustard Seeds see recipe below, if needed
- 1 tbsp Thyme
- 1 tbsp Dried Minced Onion
- 1 tsp Salt
- 2 tbsp Worchestershire Sauce
- 24 oz Lager Beer
- 1 cup Beef Broth more if needed
- Place pork tenderloins in the bottom of the slow cooker. Add sweet potatoes, carrots, garlic, and mustard seeds.
- Sprinkle with thyme, dried onion, salt and Worcestershire Sauce. Add in Lager and beef broth. If the contents are not completely covered add additional beef broth until fully submerged.
- Secure lid and cook on high for 4 hours.
- Remove pork from crock and let rest on cutting board for at least 5 minutes before slicing into medallions.
- Use a slotted spoon to remove potatoes and carrots and add to plate. Place a few slices of pork on top and drizzle with some juice from the crock.
Pickled Mustard Seeds
- 1- 1 pint Mason Jar with Lid
- 1 cup White Vinegar
- 1 cup Water
- 1 cup Whole Mustard Seeds
- ¼ cup Sugar
- 1 tsp Salt
- 1 Shallot thin sliced
- Add vinegar, water, salt and sugar to saucepan over medium heat. Cook until it bubbles.
- Reduce heat to medium-low and add mustard seeds. Simmer for 30 minutes.
- Reduce heat to low and add shallots. Simmer for 30 minutes more.
- Remove from heat and allow to cool completely before transferring to mason jar. Secure with lid. Store in refrigerator for up to 1 month.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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