Search thousands of recipes reviewed by home cooks like you.

Beer Braised Pork Loin

Beer Braised Pork Loin

  • Prep

    10 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 30 m
MARKWILDER55

MARKWILDER55

A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
  4. Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
  5. Return pork roast to the pot and cover.
  6. Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
  7. Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
  8. 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.
  9. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Foodie
8

Foodie

8/1/2012

This was excellent, a great meal for a big crowd. It made gallons of gravy, which is a plus!! A couple of hints: I used a meat thermometer in the pork loin so it doesn't overcook and become dry. 170 degrees is perfectly done. I omitted the cloves (not to my taste), and when making the gravy, I threw about 1/3 cup of flour in the blender with everything else, and then cooked it all together on the stove for a few minutes to help it thicken. Delicious on mashed potatoes!

CaptainCook
7

CaptainCook

4/29/2012

This recipe is fantastic, and the gravy at the end is just, well, GRAVY! However, we should be clear that the beer you use matters! Obviously, you should try different kinds to see what you like best, but for me this recipe was 10x better with a porter than with a Bud Lite. Also, 4 cloves was too much for my taste. two was perfect! Overall, great recipe that allows you the flexibility to make it your own! This will be a regular for my home when we entertain!

spoopher
3

spoopher

8/26/2012

My kids loved this, but they are not picky eaters. My gravy was thick when it came time to blend so I added some chicken stock to make more gravy and simmered it down to re-thicken. We served it over mashed potatoes and it was really good. Can't wait for my husband to eat it!

Similar recipes

ADVERTISEMENT