Roasted Pork Loin With Beer Sauce Recipes

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CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN



Chipotle, Beer, and Lime Roasted Pork Tenderloin image

Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions.

Provided by Spiderwoman77

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h40m

Yield 6

Number Of Ingredients 7

1 (12 ounce) can beer
2 limes, juiced
3 canned chipotle peppers in adobo sauce, sliced
6 cloves garlic, sliced
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
2 (12 ounce) pork tenderloins

Steps:

  • Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
  • Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 186.3 calories, Carbohydrate 6.1 g, Cholesterol 63.1 mg, Fat 6.7 g, Fiber 0.9 g, Protein 21.1 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.5 g

PORK TENDERLOIN WITH PEARS AND GINGER-BEER SAUCE



Pork Tenderloin With Pears and Ginger-Beer Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 7

1 teaspoon vegetable oil
2 pork tenderloins
2 teaspoons salt
Freshly ground pepper to taste
8 medium-size red-skinned potatoes, quartered
15 Seckel pears, peeled, stemmed and cored through the bottom
2 cups ginger beer

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.

BALSAMIC ROASTED PORK LOIN



Balsamic Roasted Pork Loin image

A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!

Provided by Melissa S.

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 8

Number Of Ingredients 4

2 tablespoons steak seasoning rub
½ cup balsamic vinegar
½ cup olive oil
2 pounds boneless pork loin roast

Steps:

  • Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 3.1 g, Cholesterol 55 mg, Fat 23.4 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 5.5 g, Sodium 731.9 mg, Sugar 2.2 g

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.

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

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.

ROASTED PORK LOIN WITH PEACH BBQ SAUCE



Roasted Pork Loin with Peach BBQ Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
1 1/2 pounds small Yukon gold potatoes
Kosher salt
1/2 cup half-and-half
3 tablespoons unsalted butter, melted
1/2 cup cream cheese, softened
Freshly cracked black pepper

Steps:

  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

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Top Asked Questions

How long do you cook a pork loin with beer?
Put the meat on a deep tray skin side up and cook for 1 1/2 hours. Take the tray out, pour the beer over the meat and arrange the spices and vegetables on the sides (don’t add the jelly and Dijon mustard yet).
How to cook a pork loin roast in the oven?
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.
What is Bavarian beer roast pork?
This is the ultimate roast – Bavarian beer roasted pork, also known as Bayerischer Schweinebraten or Krustenbraten – tender, juicy meat and crunchy crackling on top, perfectly roasted and crispy. This is hearty, honest autumn food, for those cold nights after a long walk out in the countryside.
How do you cook pork belly with ginger beer?
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.

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