Roast Pork In Beer And A Mixed Onions Recipes

PORK IN BEER AND ONIONS

Steps:

• Combine the first 6 ingredients in a small bowl to make a paste.
• Rub into the roast.
• Pour the beer into a pressure cooker and add the bay leaves.
• Set the rack in place.
• Place half of the onions on the rack and set the pork on top.
• Spread the remaining onions over top.
• Lock the lid in place and bring to high pressure over high heat.
• Adjust the heat to maintain high pressure and cook for one hour.
• Let the pressure drop naturally or use a quick release method.
• Remove lid.
• If you cooked the pork at high pressure for the entire hour, your roast will be done.
• Remove meat to platter and let set for 15 minutes, covered with foil.
• Remove rack and bay leaves.
• If there is more than 2 cups of liquid, boil over high heat to reduce.
• There should be 2 cups of liquid to make the gravy.
• Whisk in cornstarch and cook until gravy thickens.
• Carve the meat and serve the onion gravy mixture over top.

ROASTED PORK LOIN WITH BEER SAUCE

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 ONION GRAVY PORK ROAST

Steps:

• 1. Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
• 2. Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
• 3. Stir all the spices into the beer.
• 4. Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
• 5. Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
• 6. Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
• 7. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
• 8. I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
• 9. If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.

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.

BEER MARINATED PORK ROAST

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

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.

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.