Beer Marinated Boneless Pork Loin Recipes

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BEER BRAISED PORK LOIN



Beer Braised Pork Loin image

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.

Provided by Mark D. Wilder

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 8

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (5 pound) boneless pork loin roast
3 cups chopped onion
5 carrots, chopped
1 (12 fluid ounce) can or bottle beer
2 teaspoons salt
¼ teaspoon ground black pepper
1 bay leaf
4 whole cloves

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.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g

BEER MARINATED PORK ROAST



Beer Marinated Pork Roast image

Make and share this Beer Marinated Pork Roast recipe from Food.com.

Provided by L DJ3309

Categories     Pork

Time P1DT3h

Yield 10 serving(s)

Number Of Ingredients 12

3 lbs rolled boneless pork roast
3 cups beer
1 1/2 cups chopped onions
1 tablespoon sugar
1 teaspoon salt
3 cloves garlic, crushed
1/4 teaspoon black pepper
3 whole cloves
3 bay leaves
1 carrot, diced
1 stalk celery, diced
1/4 cup flour

Steps:

  • Place meat in a deep casserole dish large enough to hold it and marinade.
  • Combine 1 1/2 cups beer and next 7 ingredients pour over meat.
  • Add more beer to just cover the meat.
  • Marinate in the refrigerator overnight, turning occasionally.
  • Strain marinade, reserving solids and liquid.
  • Place solids, carrot and celery in bottom of a roasting pan.
  • Put meat on top.
  • Add a little liquid.
  • Roast in a 350º F oven 1 hour.
  • Pour on 1/4 of remaining marinade over meat.
  • Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade.
  • until meat thermometer registers 170º F.
  • Mix flour and 1/3 cup marinade to a smooth pasted.
  • Place roast on serviving dish keep warm.
  • Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened.
  • Serve sauce over sliced meat.

ROASTED PORK LOIN WITH BEER SAUCE



Roasted Pork Loin with Beer Sauce image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons butter
1 large red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 (12ounce) bottles beer (not dark)
1/2 cup Dijon mustard
1/4 cup honey
1 (3 1/2) pound boneless pork loin, tied
2 tablespoons vegetable oil
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

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.

BEER MARINADE



Beer Marinade image

Provided by Food Network

Number Of Ingredients 11

1/2 cup olive oil
1 cup dark beer
1/4 cup lemon juice
4 cloves garlic, smashed
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon dry mustard
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme

Steps:

  • To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

BEER MARINATED BONELESS PORK LOIN



BEER MARINATED BONELESS PORK LOIN image

Categories     Pork     Grill/Barbecue

Yield At least six hungry guests,or less w/leftovers

Number Of Ingredients 21

1 4-6 lb bonelss pork loin, filleted evenly down the middle
2 cans of beer
2 tablespoons balsamic vinegar
1/2 cup olive oil
2 dried chile peppers, cracked
2 fresh jalepeno peppers sliced into 1/4 inch segments
bunch of fresh cilantro, chopped roughly
2 sprigs fresh sage, chopped
2 sprigs fresh oregano, chopped
1 sprig fresh basil, choppend
2 limes sliced thin
2 cloves garlic, smashed to release flavor, then chopped
dash salt
1 tsp paprika
1 tsp mustard seed
dash Worcestershire sauce
3 tablespoons ketchup
1 tablespoon honey
the morning's leftover coffee grounds (6-8 scoops worth)
butcher's string
plastic freezer bag with zipper

Steps:

  • 24 - 48 hours PRIOR to grilling: In a mixing bowl, using a whisk mix all ingredients EXCEPT pork, coffee grounds, jalapeno peppers, lime and cilantro. Place filleted pork side by side on a cutting board. On top of one filet, place cilantro, lime, and jalapeno peppers. Place other filet on top of these ingredients, creating a sandwich effect. Keep everything in place by using butcher string to truss up filet. Rub the filets on exposed sides with coffee grounds. Rub the grounds hard into raw meat Place filets, tied together, in zippered plastic bag. Pour in the marinade mixture and seal the bag (remove air pockets). Place entire thing flat in a pan & refrigerate. I always place bag in another pan in case the bag leaks. Marinade refrigerated for 24 to 48 hours in advance of grilling. Turn bag in pan every few hours. Prepare your grill. Grill meat until cooked thoroughly. Turn meat often, watch for flare-ups & baste with marinade throughout cooking process. On our little charcoal grill, once the meat goes on to the hot grill, the filets are done in approximately 25 minutes but we use a meat thermometer to ensure doneness (we do NOT leave thermometer in meat the whole time, we test occasionally. When meat is done, we slice it as thin as possible & serve. For the summer, we accompany with whatever fresh vegetables take our fancy at our farmer's market. We accompany our pork with either German or Alsatian white wine, or beer (depending on the preference of our guests)

BARBECUED RIBS WITH BEER



Barbecued Ribs with Beer image

These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 3 servings.

Number Of Ingredients 6

1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 rack pork spareribs (3 to 4 pounds)
1 bottle (12 ounces) beer
2/3 cup barbecue sauce

Steps:

  • Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.

ROASTED PORK LOIN WITH BEER SAUCE



Roasted Pork Loin With Beer Sauce image

This came from the food network. While slightly difficult the results are well worth it. Instead of pureeing the marinade, I used my hand mixer.

Provided by scichef

Categories     Pork

Time 1h45m

Yield 7-10 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 large red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 (12 ounce) bottles beer (I prefer amber, avoid dark or stout beer)
1/2 cup Dijon mustard
1/4 cup honey
3 1/2 lbs pork loin, tied
2 tablespoons vegetable oil
1 tablespoon butter, room temp
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 664.8, Fat 41.3, SaturatedFat 14.7, Cholesterol 149.2, Sodium 336.3, Carbohydrate 18.6, Fiber 1.1, Sugar 11.4, Protein 46.8

ROAST PORK LOIN WITH BEER SAUCE



Roast Pork Loin with Beer Sauce image

Categories     Beer     Mustard     Onion     Pork     Marinate     Roast     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 8

For marinade
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
a 3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
a beurre manié, made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

Steps:

  • Make marinade:
  • In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to room temperature and spoon off any remaining foam.
  • In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring just to a boil.
  • Preheat oven to 375°F.
  • Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
  • While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
  • Serve pork, sliced, with sauce.

SAVORY BEER PORK CHOPS



Savory Beer Pork Chops image

These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3 tablespoons ketchup
2 tablespoons brown sugar
3/4 cup beer or nonalcoholic beer

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

BEER PULLED PORK



Beer Pulled Pork image

Pork shoulder roasted in beer. Serve over burger buns. Add condiments such as ketchup, mustard or bbq sauce.

Provided by LILITH1979

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 2h40m

Yield 6

Number Of Ingredients 5

1 tablespoon vegetable oil
3 pounds pork picnic roast
1 (12 fluid ounce) can or bottle beer
1 large onion, sliced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
  • Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
  • Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 4.4 g, Cholesterol 108.1 mg, Fat 25.3 g, Fiber 0.4 g, Protein 28.3 g, SaturatedFat 8.8 g, Sodium 90.6 mg, Sugar 1.1 g

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From delishably.com


BEER MARINATED PORK TENDERLOIN - FIESTA POOLS AND SPAS
2016-11-03 Let marinate in refrigerator for 8 hours or overnight. Remove tenderloins from marinade, shaking off excess. Set EGG for direct cooking at 500°F/260°C. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side. Transfer tenderloins to a V-rack or raised grid; close dome of EGG and ...
From fiestapoolsandspas.com


ROAST PORK LOIN IN BAVARIAN BEER SAUCE - GERMANFOODS.ORG
Preheat oven to 375 degrees F. Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan, heat oil over moderately high heat (not smoking) and brown pork on all sides. Roast pork while basting frequently with some marinade until temperature reaches 155 degrees F. For slightly pink meat roast for 1 to 1 1/2 hours.
From germanfoods.org


BEER-BRAISED PORK RECIPE | MYRECIPES
Step 2. Add beer to skillet, stirring to deglaze pan. Cook 8 minutes or until liquid reduces to about 1/4 cup. Return pork to skillet, and add chicken stock, chopped chipotle chiles, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 4 minutes or until liquid has mostly evaporated.
From myrecipes.com


GRILLED PORK TENDERLOIN WITH BEER AND MUSTARD GLAZE - HEY GRILL HEY
2019-02-21 Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes. Slice, glaze, and serve. Slice the tenderloin against the grain in 1/2 inch slices. Spoon the beer and mustard glaze on top of the tenderloin and serve.
From heygrillhey.com


PORK LOIN ONION SOUP RECIPE - THERESCIPES.INFO
Pork Loin Cream Of Mushroom Onion Soup Mix - SoupNation.net tip www.soupnation.net. Dec 1, 2021In a large bowl, mix condensed soups, onion soup mix, mushrooms and water. Mix well. Pour mixture over pork chops. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.
From therecipes.info


BALSAMIC BEER BRAISED PORK ROAST RECIPE - SHE WEARS MANY HATS
2021-09-14 Instructions. Preheat oven to 450-degrees F. In a dutch oven (or an oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium-medium high heat. When oil is rippling, brown pork roast a couple of minutes on each side. Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and brown sugar; pour over pork roast.
From shewearsmanyhats.com


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