This is not your ordinary pork and beans from a can. But is very simple to make, has wonderful flavor and the pork is extremely tender. It is perfect as a leftover, because the flavors will blend even more. So make a double batch and dinner is done for the next day or a perfect lunch!
After I had made this entree several years ago, my husband, sister and her husband went out to dinner at an up-and-coming restaurant. My brother-in-law had a similiar version of this but served it up very fancy – the beans were in an individual crock pot, the pork on the side and corn bread on the side. It was quite good, but everyone agreed my version was better! And might I add relatives can be brutal when judging your recipes! Serves 4.
1 – 1 lb. pork tenderloin
2 tablespoons of olive oil
Half of a yellow onion peeled and diced
3 cloves of garlic crushed
2 – 15 oz. cans of great northern beans drained
1 1/2 cups of KC Masterpiece Original brand Barbecue Sauce
1 – 12 oz. amber beer
1/4 cup of brown sugar
2 teaspoons of kosher salt
2 teaspoons of fresh ground pepper
Season pork with salt and pepper. Add the olive oil to a large deep oven proof pot or Dutch oven and brown pork on all sides. Remove pork and place on a plate. Add onions and sauté until soft. Add garlic and sauté for a minute. Add beer, deglaze pan and reduce beer by half. Add beans, BBQ sauce, brown sugar and stir until evenly combined. Add pork to pot, cover and bake in a preheated oven at 375 degrees for about 1 hour or until pork is done. Cooking times will vary depending on the thickness of the pork. No pink should remain in the middle. Let rest for at least 15 minutes or longer for flavors to blend, meat to rest and sauce to thicken. Remove pork and cut on a diagonal. Serve over beans family style as shown.
Another option is to transfer the contents of the pot to a crock pot and cook over low heat for about 4-6 hours instead of cooking it in the oven. This way dinner can be done when you arrive home!
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