Senfbraten

[Jizaboz]

Pork tenderloin is one of the cheapest things around here to make. For many years I've just chucked in a pot with cream of mushroom soup and cooked in the oven for 45 minutes or so.

It got me wondering about a German way to make this: https://www.daringgourmet.com/tradition ... ork-roast/

Notes:

- I don't own a real Dutch oven. I used a stainless steel pot with a lid and heated my oil on medium. I cooked it low on stove after initial steps.
- Only use like 2-3 dried cloves tops. I used maybe a 3 year olds handful and while I thought it was fine but my gf remarked the clove taste was a bit strong.
- When slicing the onions, throw the skin in the pot too as you'll just be straining it anyway with a metal pasta strainer. I used dark beer to de-glaze. Didn't have carrots so didn't bother.
- For the "broth" I just added 2 cubes of dried chicken bouillon to the grease/beer/onion mix
- To thicken the gravy I cheated by stirring in a milk/corn starch slurry I stirred separately before pouring in rather than water and flour.
- Only added a cap full of white vinegar and a tad of salt/pepper to the gravy.
- Ended up with more than enough gravy!

It smelled and tasted outstanding! Very tender and wholesome. Has holiday vibe to it.

I can add a picture I took if requested but it basically turned out like the picture in the article.