Spicy Beer Brined Pork Loin Recipes

SPICY BEER-BRINED ROTISSERIE PORK LOIN

Steps:

• Place the pork loin roast in a heavy large plastic ziploc bag.
• In a bowl whisk together beer, corn syrup, onions, mustard, chili powder, garlic and black pepper.
• Pour the marinade over the pork.
• Seal the bag tightly and turn to coat the meat.
• Place the bag in a large bowl and place in the refrigerator for 8-24 hours.
• When ready to cook prepare the rotisserie. Remove the roast from the marinade (reserving the marinade for basting) and bring to ALMOST room temperature before cooking (this is important!).
• Place the pork on the spit then set over heat and baste every 10-15 minutes or the internal temperature reads 155-160°F.
• Discard any remaining marinade.
• Remove the roast from the spit and let rest for 15 minutes before slicing.

SPICY BEER-BRINED PORK LOIN

Steps:

• Place pork in large zip lock bag. In medium bowl, stir together beer, corn syrup, onion, jalapeno, mustard, oil, chili powder, honey, garlic and rosemary; pour over pork, seal bag and toss gently to coat pork. Refrigerate 6-24 hours.
• Heat grill to medium high. Remove pork from marinade, reserving marinade for basting liquid.
• Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 150-155 degrees F., about 45- minutes to 1 hour. Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.

BEER BRINED PORK CHOPS

Steps:

• Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
• Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.