Oktoberfest is the world’s largest fair held annually in Munich, Bavaria Germany. It is a 16-day festival with more than 6 million visitors from around the world. It’s been going on since 1810. Obviously food and beer are a big part of the celebration.
In honor of Oktoberfest, I made this pork tenderloin using Surly’s Oktoberfest beer (which my husband happily ran to the store to get). The results are delicious, rich and decadent.
The German potato salad is passed down from my Grandma Volk who made it with lots of love every time we’d visit.
Here’s to all my crazy German relatives out there and a toast to Oktoberfest!
- 1 - 1-1/2 pound Pork Tenderloin
- 1 tbsp. extra-virgin olive oil
- 2 shallots, finely chopped
- 1 Tbls. garlic, minced
- 1 cup Surly Oktoberfest beer
- 2½ cups beef stock
- 1 cup heavy cream
- ¼ cup brine-cured green peppercorns crushed, including juice
- Preheat oven to 400 degrees.
- Season pork tenderloin with olive oil, salt and pepper. Place on a foil-lined cookie sheet. Bake for 30-40 minutes until internal temperature reads 145-150 degrees. Remove from oven and let rest 10 minutes.
- Heat oil in a large skillet over medium-high heat. Saute? shallots and garlic for one minute. Add beer, peppercorns with juice, and reduce by half, approximately 8 minutes. Next, add beef stock and cream and boil gently until thickened, 10-12 minutes. Season with salt and pepper to taste.
- 6 medium red potatoes
- 1 medium onion, minced
- ¾ cup canola oil
- ½ tsp. sugar
- 1 Tbls. salt (plus more to taste if needed)
- 1 tsp. pepper
- ¼ cup plus 2 Tbls. white vinegar
- In a large pot, bring potatoes to a boil in salted water over high heat. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let the potatoes cool completely. After they've cooled, peel the potatoes into ½-inch pieces. Place in a bowl and add remaining ingredients. Serve warm or at room temperature.