For end of year parties, here on the website you will find delicious baked goods. Roasts that spread perfume throughout the house and everyone’s mouth is watering!


  • 1.5 kg boneless pork tenderloin
  • 2 small sprigs of fresh marjoram
  • ½ teaspoon dried thyme
  • ¼ teaspoon of ground bay leaf
  • 1 tablespoon of salt
  • 3 tablespoons of vegetable oil
  • 1 clove of minced garlic
  • 2 large onions chopped
  • 2 cups of dark beer
  • 1 tablespoon brown sugar
  • 6 tablespoons of wheat flour
  • ¼ cup unsalted butter

Preparation Mode

  1. Remove excess fat from the meat and tie it with string in circles. Reserve.
  2. Preheat the oven to low temperature (150ºC).
  3. In a small bowl, combine the marjoram, thyme, bay leaf and salt.
  4. Rub the seasonings into the meat.
  5. Place the meat in a deep pan and cover with plastic wrap.
  6. Refrigerate for 2 hours.
  7. After this time, put the oil in a thick-bottomed frying pan and heat it.
  8. Add the meat and fry it on all sides.
  9. Transfer to a baking tray. Reserve.
  10. Separately, add the garlic and onion to the pan and heat until golden.
  11. Add the beer and sugar and let it boil until it evaporates.
  12. Pour the onion mixture over the tenderloin and bake for approximately 1 hour and 30 minutes or until, when you poke the meat with a fork, clear juices appear.
  13. Remove the meat from the pan, place it on a platter and reserve the sauce.
  14. In a small bowl, mix the flour and butter with a fork until you obtain a paste.
  15. Place the meat sauce in a pan and heat over medium heat until it boils.
  16. Lower the heat, slowly add the flour mixture and stir to thicken the sauce.
  17. Cut the tenderloin into slices and pour the sauce over the meat.
  18. Decorate to taste and serve.

Mom Tips

Fresh marjoram can be replaced with 1 teaspoon of dried marjoram.

See also the recipe for pork shank in wine

Approximate yield of 8 servings.


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