Whisk Wednesday: Pork Tenderloins with Beer

This is a specialty dish of the Belgian town of Arlon. Often dark beer is used over wine in their sauces. In this recipe, beef, sugar and vinegar make the sauce presenting you with a blend of sweet and tangy. Very good and worth making again.

For more information about cooking along with us and the Le Cordon Bleu cookbook, visit Whisk Blog and check it out. Be sure to click on the Blogroll to see how everyone else did with this great dinner!