Roasted Pork Loin With Beer Sauce Recipes

BEER BRAISED PORK LOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

ROASTED PORK LOIN WITH BEER SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large saucepan over medium high heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
• Preheat oven to 375 degrees F. Remove pork from marinade; pat dry. Reserve marinade. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or until thermometer inserted into thickest part registers 155 degrees F. Transfer pork to work surface; reserve any pan juices.
• Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over.

JUICY BEER-BRAISED PORK LOIN WITH CARROTS AND ONIONS

Steps:

• Gather the ingredients.
• In a large Dutch oven or oven-safe roasting pan, coat the bottom with vegetable oil and bring the temperature up to high. Brown the pork loin roast in the hot oil on all sides. Remove the pork roast from the pan. Drain all but 3 tablespoons of fat from pan.
• In the pan, sauté onions and carrots in the pan drippings until softened. Stir in beer, salt, pepper, bay leaf, and whole cloves.
• Return the pork to the pan or Dutch oven and cover tightly with aluminum foil. Bake at 350 F for 2 hours or until the pork is tender. Check with a meat thermometer in the thickest part of the roast. It should be at least 145 F.
• Place the pork loin on a serving platter and keep it warm.
• Pour the cooking liquid from pan into a large bowl; skim off fat and remove the bay leaf.
• Place the liquid with the vegetables into a blender; cover and process at low speed until smooth. Or press through sieve or process in a food processor in batches.
• Pour the processed beer sauce into a saucepan. Bring to a boil, stirring often.
• Slice the pork roast. Spoon the sauce over the sliced pork to serve. Cover and refrigerate any leftover pork roast. You can also refrigerate leftover sauce and reheat it in the microwave to serve. You may have seen older guidelines about the safe temperature for cooking pork roast. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature, the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out.

ROASTED PORK LOIN WITH BEER SAUCE

Steps:

• FOR MARINADE.
• Melt 2 T butter in large heavy sucepan over medium heat.
• Add onion, sautee about 15 minutes and add garlic, cumin, cinnamon and allspice.
• After spices are toasted add beer, mustard and honey, bring to boil.
• Remove from heat and puree.
• After the marinade is cooled add meat and marinade overnight (at least 8 hours).
• PORK.
• Remove from marinade, pat dry and season with salt and pepper. (Reserve marinade).
• Heat oil in large skillet. When hot and oil ripples, brown all sides of meat to add crust.
• Transfer meat to baking sheet and roast in oven (pre-heated to 375 degrees) for 45-60 minutes until internal temp reaches 155 degrees.
• Tranfer meat to platter to rest. Reserve drippings.
• GRAVY.
• Combine juices and marinade in saucepan. Bring to boil; reduce heat and simmer.
• Mix butter and flour until paste forms. Add to sauce and simmer until it thickens.

PORK TENDERLOIN WITH PEARS AND GINGER-BEER SAUCE

Steps:

• Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.
• Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to 1/2 cup, about 5 minutes.
• Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.