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

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, pork & peppers w/ beer-mustard sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pork & Peppers w/ Beer-Mustard Sauce is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pork & Peppers w/ Beer-Mustard Sauce is something that I have loved my whole life.

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To begin with this recipe, we must prepare a few components. You can have 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. Get 1 pork tenderloin; trimmed & large dice
  2. Prepare 8 mini sweet bell peppers; seesed & quartered
  3. Take 2 jalapenos; seeded & large dice
  4. Get 1 yellow onion; large dice
  5. Make ready 1/2 C worcestershire sauce
  6. Get 2 cloves garlic; creamed
  7. Prepare 1 PBR beer
  8. Make ready 1/2 C German mustard
  9. Make ready 8 leaves basil; hand torn
  10. Get as needed vegetable oil
  11. Get as needed lawry's seasoning salt & black pepper

Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus). Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.

Steps 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,

Find hundreds of recipes for pork entrées including pork tenderloin, ham, bacon, pork roasts, and pork ribs. Find hundreds of recipes for pork entrées including pork tenderloin, ham, bacon, pork roasts, and pork ribs. The Pork Checkoff is dedicated to providing producers the resources you need to raise healthy animals in a sustainable, responsible and ethical way. Find the latest tools, research and news to use on your farm. Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry.

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