Any good recipes for slow cooker pork tenderloin and beer?

Alrighty....I just want to know if it would be good to add some beer to my pork tenderloin. Really , the recipe calls for red wine....but i thought it could go with beer too. Hmmm....I need an answer fast!Any good recipes for slow cooker pork tenderloin and beer?
Oh please....... I beg you......please.... don't cook a TENDERLOIN in the crockpot! A pork LOIN is fine, but a tenderloin is the filet mignon of pork, and is best cut into medallions and quickly seared.








Maple Marinated Pork TENDERLOIN with Caramelized Apples





2 (1/2-pound) pork tenderloins


Cooking spray


1/4 cup Dijon mustard


6 tablespoons maple syrup, divided


1 tablespoon chopped fresh or 1 teaspoon dried rosemary


1/2 teaspoon salt


1/4 teaspoon pepper


4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)





Preheat oven to 425掳. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425掳 for 25 minutes or until thermometer registers 160掳 (slightly pink).





While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.


Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)





Nutritional Information: CALORIES 301(13% from fat); FAT 4.3g (sat 1.1g,mono 1.8g,poly 0.5g); IRON 2.1mg; CHOLESTEROL 74mg; CALCIUM 39mg; CARBOHYDRATE 44.6g; SODIUM 351mg; PROTEIN 24.1g; FIBER 4.5g





--Cooking Light, JANUARY 1998


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Pork Tenderloin with Dijon Cream





Serves: 2


Prep time: 15 min Cook time: 15 min





1# pork tenderloin, cut into 2'; slices


Seasoned flour


2 Tbsp. butter, divided


2 tsp. canola or olive oil


Sauce:


2 green onions, sliced (coin shape), white and green parts separated


1/3 cup white wine or dry vermouth


1/2 cup heavy cream


1 tsp. Dijon mustard (or more to taste)


salt and pepper to taste





Preheat oven to low, about 170 degrees.





Lightly pound pork medallions to 1'; thick.





Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.





Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.





Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)





Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*





Stir in Dijon, add salt and pepper to taste.





Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.





*If sauce ends up too thick, add 录 cup or less of water or milk.





** you can double the sauce ingredients so there is enough to pour over rice or noodlesAny good recipes for slow cooker pork tenderloin and beer?
ORANGE MARINATED PORK


TENDERLOIN (EASY AND ELEGANT)





1/2 c. orange juice


1/2 can of beer bud light etc.


1/3 c. soy sauce


1/4 c. olive oil


2 tbsp. chopped fresh rosemary or 2 tsp. dried, crumbled


3 garlic cloves, pressed


2 (12 oz.) pork tenderloins





Combine first 5 ingredients in baking dish. Add pork and marinate in the refrigerator at least 1 hour or overnight.


Preheat oven to 400 degrees. Drain pork, reserving marinade. Place pork on baking sheet and season generously with pepper. Roast until cooked through about 20 minutes.





Meanwhile, bring reserved marinade to boil in small saucepan. Slice pork tenderloins and serve, passing the marinade separately as sauce. Serves 6.






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