Roast Pork Loin With Beer Sauce Recipes

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.

PORK LOIN WITH BEER SAUCE

Steps:

• In a bowl, mix the pepper, paprika, nutmeg, chopped garlic and olive oil. Pour the beer and mix a little more.
• With a sharp knife give 3 to 4 cuts across the loin. Place the pork loin in a large saucepan and season with salt, onion cut into pieces and the beer mixture. Marinate for about 2 hours.
• Place the saucepan on the stove and simmer for about 2 hours. Occasionally, drizzle the loin with the sauce.
• Turn off the heat and serve the pork loin with white rice or fries.

ROAST PORK LOIN WITH BEER SAUCE

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.

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.

BAVARIAN BEER-ROASTED PORK

Steps:

• (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
• Cut the fat layer in a criss-cross pattern so it will later become crispy.
• Dry off the meat and season well on all sides with salt & pepper.
• Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
• Fill in 125ml of water and the 250ml beer.
• Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
• Cook for 45min.
• Take the roast out of the oven and turn it around (fat side up.)
• Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
• Put the lid back on and cook for a further 1 hour.
• After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
• Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
• Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
• Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.

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.

PORK LOIN WITH GERMAN BEER SAUCE

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.

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.

SPICE RUBBED PORK ROAST IN BEER GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
• Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
• Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.