|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a spirited, flavorful pork loin that you make with dark beer, vegetables, and seasonings. You will first brown the roast and then bake it in the oven. The vegetables, beer, and drippings will then be used to make a wonderful sauce to serve over the sliced pork loin and accompaniments. This pork loin roast makes a fabulous meal with mashed potatoes and a side vegetable or a green salad.
Braising is slow cooking with a small amount of liquid at a fairly low temperature. It is the preferred cooking method for lean cuts of meat and those that can be tough or dry when cooked more quickly at a higher temperature. This makes it an ideal process for making pork loin roast tender and keeping it juicy.
The liquid used to braise can be anything from plain water to broth, apple juice, or, as in this case, beer. A dark beer such as a porter or stout will give extra flavor to the roast and sauce. These beers are usually lower in hops, which have a bitter flavor. It is best to avoid very hop-forward beers such as an IPA.
- 5 pounds pork loin roast
- 3 cups onion (chopped)
- 4 to 6 carrots (pared and diced)
- 12 ounces beer (dark)
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 4 cloves (whole)
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.