No dish I have ever done from Anthonys' recipes has ever gone wrong. I owe him a beer or three.
This is one from Les Halles Cookbook - Page 174, Palette de Porc å la Biére.
I made the slight alteration of Cider instead of Beer, and it works very well.
Some Pork - Tenderloin or some shoulder
2 Onions, finely sliced
2 Carrots, sliced
4 Garlic Cloves
2 tbspns "00" Flour
50ml Cider Vinegar
400ml good quality Cider
300ml Chicken Stock
1] Heat the oil then add the butter till it starts to foam.
2] Fry off the Pork all over. Remove the Pork from the pan and let it sit.
3] Discard the blackened butter and add in some fresh oil.
4] Add the Onions and Carrot and gently fry until they start to colour and soften.
5] When the Carrots and Onions are nearly done, add in the Garlic.
6] Add the Flour and stir away for a couple of minutes.
7] Add the Vinegar and Cider, using a wooden spoon to dissolve all the bits from the base of the pan.
8] Bring to the boil then simmer and reduce the liquid by half.
9] Add the Stock and bring to the boil.
10] Lower the heat to a simmer and add the Pork back in.
11] Cover the pot and let it simmer for at least an hour.
12] Preheat the oven to 230c.
13] Place the Pork on a baking tray and cover the top with a layer of Mustard and then the Bread Crumbs.
14] Cook in the oven for 15 minutes, then let it rest for 5 minutes before serving.
15] When the Pork goes into the oven get on with the sauce.
16] Strain the cooking liquid into a small pan, put the Onions and Carrots into a warm serving dish.
17] Bring the cooking liquid to the boil, then simmer to reduce.
Goes very well with Gratin Dauphinois.