¡Imperdible! Solomillo a la cerveza

For the pork: 3-4 pork tenderloins 1 white or red onion 1 bell pepper 2 spring onions 2 cloves of garlic 1 can of beer Vegetable broth (as needed) 2 tbsp honey or brown sugar 2 tbsp mustard Optional: 250ml heavy cream Olive oil (as needed) Salt and pepper (as needed) For the salad: Mixed greens (as desired) 1 roasted or grilled carrot 1 roasted or grilled onion For the vinaigrette: 1 tbsp mustard Juice of 1 orange 2 tbsp balsamic vinegar ½ cup olive oil Preparation: 1. Trim the fat from the pork tenderloins. Heat a skillet or griddle, add oil, and sear the tenderloins on all sides. Season with salt and pepper. 2. Add the thickly sliced ​​onion, bell pepper strips, and the thickly sliced ​​green onions and chopped garlic. Season with salt and pepper. 3. Sauté for a few minutes, then add the beer. Cook for 2 minutes to evaporate the alcohol, then add the broth until it reaches halfway up the meat. Stir in the honey and mustard. 4. Continue cooking until the tenderloin is fully cooked. Finish with finely chopped green onions. 5. For the salad: Slice the onion and carrot and grill. Season with salt and pepper. 6. Prepare the vinaigrette and dress the washed greens and grilled vegetables. 7. Serve the meat with its sauce and salad.