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Beer Pork Tenderloin
4 lb Pork loin
2 c Beer
1 Bay leaf
2 ts Salt
1/2 ts Pepper
3 Egg yolks, beaten
2 c Bread crumbs
Trim excess fat from pork. Stick cloves in onion, and put in large
pan with beer, bay leaf, salt and pepper. Bring to a boil and add
pork. Cover and simmer over low heat 1.1/2 hours. Turn pork in beer
mixture 2 or 3 times. Drain and reserve stock. Cool 30 minutes.
Preheat oven to 400^. Brush pork with beaten egg yolks. Coat
heavily with bread crumbs. Place in shallow pan. Bake 30 minutes,
basting frequently with beer stock.
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