Pork Tenderloin with Guiness and Onion Gravy ♥ Not your traditional St. Patty's Day dinner

The Nudge is Irish, I am Italian.

He does not want Corned Beef anything, I want the whole shebang.

Guess what we are having on Thursday?

I have no idea.......

Maybe a pork tenderloin with a Guinness gravy, potato and cabbage fritters and an Irish Whiskey Tiramisu.....

Not bad, I might just surprise The Nudge with an Irish meal after all.

I will post the recipes now so you could also make them if you choose, but remember, I won't be cooking these until Thursday. These are my creations but have not been tested yet. There may be an OOPS in there.

I started with a basic professionally written recipe for the tenderloin and the tiramisu and substituted ingredients that go with my Irish theme. The fritters are a basic fritter recipe with the cabbage and horseradish added.

Pork Tenderloin with Guinness and Onion Gravy
makes 1 tenderloin, double if cooking 2
* 1 pork tenderloin, silver skin removed
* salt and freshly ground pepper
* AP flour
* 1 tablespoon unsalted butter
* 2 tablespoons vegetable oil
* 3 large onions, thinly sliced
* 3 large garlic cloves, minced
* 1 cup (about) Guinness
* 1 cup (about) chicken stock
* 1 tablespoon (or more) coarse-grained mustard
* 1 tablespoon chopped fresh parsley
* 1 1/2 teaspoons (or more) balsamic vinegar
Season pork with salt and pepper. Dredge in flour, shake off excess.
Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
Add pork brown well, about 4 minutes per side. Transfer pork to plate and tent with foil. Set aside.
Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.
Uncover and cook 4 more minutes, stirring occasionally. Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet.
Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.
Turn pork over and cook until very tender, about 10 more minutes. Transfer pork and onions to platter using slotted spoon. Degrease pan juices. Boil juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork.
Garnish with parsley and serve.
Potato, Cabbage and Horseradish Fritters
makes 10 fritters
* 2 small or 1 medium potato, grated, squeezed dry
* 1 cup grated cabbage (you could use cold slaw mix)
* 1/4 onion, grated
* 1 tablespoon prepared horseradish
* 1 tbls agave nectar or honey
* 6 saltines, smashed into large flakes
* 2-3 tablespoons flour or matzoh meal
* 1 egg, beaten
* plenty of salt & black pepper
* grate of nutmeg
* 1/4 tsp dry mustard

Combine everything in a bowl. Set it aside to rest for 30 minutes. If there is too much liquid after resting, add a few pinches of additional flour or meal.
In a saute pan heat canola oil until rippling.
Using a 1/4 cup measure, drop 4 pancakes in pan. Saute on each side 4-5 minutes or until golden brown.
Remove and keep warm in oven while you finish the next batch.
Serve with additional horseradish sauce, sour cream or apple sauce.

I am really excited about this dessert. I have never made a tiramisu before.

Irish Mist Tiramisu
Ingredients
* 1 1/2 cup prepared strong coffee
* 1/4 cup Bailey's Irish Cream or Irish Mist liquor or Irish Whiskey
* 1/2 cup mascarpone cheese
* 8oz 1/3 less fat cream cheese, softened
* 1/3 cup brown sugar
* 1/4 cup granulated sugar
* 24 ladyfingers
* 2 tsp unsweetened cocoa powder

Directions
1. Transfer brewed coffee to a shallow dish.
2. Add 2 tablespoons Irish liquor of choice.
3. In a large bowl, combine Mascarpone and cream cheese.
4. Beat at high speed until smooth.
5. To cheese add brown and granulated sugar and remaining liquor.
6. Beat until well-blended.
7. Have a 8-inch square baking dish ready.
8. Split ladyfingers in half lengthwise.
9. Briefly dip flat side of ladyfinger halves in coffee mixture.
10. Place (flat side down) ladyfinger halves on bottom of baking dish (you should use half of the ladyfingers).
11. Spread half of cream cheese mixture over ladyfingers.
12. Sprinkle with half of the cocoa powder.
13. Repeat with remaining ladyfinger halves, cream cheese mixture, and cocoa powder.
14. Chill 2 hours.