Pork Loin With Beer Sauce 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

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

PORK LOIN WITH GERMAN BEER SAUCE



Pork Loin With German Beer Sauce image

Make and share this Pork Loin With German Beer Sauce recipe from Food.com.

Provided by Boo Chef in West Te

Categories     German

Time P1DT15m

Yield 1 pork loin, 6 serving(s)

Number Of Ingredients 7

1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer, light colored german
3 1/2 lbs boneless pork loin, tied 3 to 3 1/2 inches wide
2 tablespoons vegetable oil
1 beurre manie 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.

Nutrition Facts : Calories 725.2, Fat 38.5, SaturatedFat 12.2, Cholesterol 166.7, Sodium 372.3, Carbohydrate 31.6, Fiber 1.1, Sugar 24.9, Protein 53.9

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.

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