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We found this awesome recipe while perusing the Beerinator forums today. SellTibet—who, by the way, drove all the way from Raleigh with friends to get Baptista—designs a nice little winter meal with the missus.
Ingredients:
5 shallots, peeled and chopped
1 head of garlic, peeled and finely chopped
3 oz dried Bing cherries
3oz dried tart cherries
2 pork tenderloins, unwrapped
1 tsp each salt & pepper (estimated)
1 tsp dried rosemary (estimated)
12 oz Bell’s Cherry StoutCombine all the ingredients to your favorite slow-cooker and cook for ~6 hours on Low (should take less time on High).
[edit]
We made a meal out this by adding 1 cup of whole wheat couscous to the remaining liquid stew in the cooker, turning the cooker on to high, and cooking for an additional 10 minutes until the couscous was cooked. Flavor-wise, this turned out quite well though the pork was a little dry at the time it was served. If we make this receipe again I will use some of the liquid in the crock-pot to cook the couscous separately and pull apart the tenderloin to let it soak in the rest prior to serving.
