Beer Braised Pork Loin Recipes

Steps:

• Season the pork generously with salt and pepper.
• In a large heavy pot, heat the oil over med-high heat.
• Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
• Preheat the oven to 300 degrees.
• Pour off all but 1 T fat from the pot.
• Add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
• Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
• Add the flour and cook, stirring constantly, 2 minutes.
• Pour in the beer and stir to scrape up any browned bits on the pot bottom.
• Cook until the liquid starts to thicken, about 10 minutes.
• Stir in the cider, broth, vinegar, and thyme.
• Season with salt and pepper and bring to a boil.
• Return the pork to the pot, cover, and cook in the oven for about 3 hours.
• Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
• Transfer the pork to a cutting board and cover loosely with foil.
• Skim the excess fat from the surface of the cooking liquid.
• Cut the pork across the grain into thin slices.
• Arrange the slices on a platter, spoon the cooking juices over the top and serve.

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.

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.