SPICY BEER-BRINED PORK LOIN
Make and share this Spicy Beer-Brined Pork Loin recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in large zip lock bag. In medium bowl, stir together beer, corn syrup, onion, jalapeno, mustard, oil, chili powder, honey, garlic and rosemary; pour over pork, seal bag and toss gently to coat pork. Refrigerate 6-24 hours.
- Heat grill to medium high. Remove pork from marinade, reserving marinade for basting liquid.
- Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 150-155 degrees F., about 45- minutes to 1 hour. Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.
Nutrition Facts : Calories 330.7, Fat 19.1, SaturatedFat 5.6, Cholesterol 71.4, Sodium 160.3, Carbohydrate 14.7, Fiber 0.5, Sugar 5.6, Protein 22.9
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 BRAISED PORK LOIN
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
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
SPICY PORK LOIN
Clipped this out of a magazine some years ago ... don't remember which one. Edited to add: The original recipe didn't specify whether to use fresh garlic or dry granulated. I've always made it with dry granulated and Kat's Mom made it with fresh (which turned out to be messy but good (thanks Kat's Mom)! :)
Provided by Skooch
Categories Pork
Time 2h5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl combine seasonings. Rub over pork. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees. Unwrap pork; place on rack in a roasting pan and place in oven; immediately reduce oven to 325 degrees.
- Roast 2 hours and 15 minutes or until meat thermometer reaches 155 to 160 degees. Let stand 10 minutes (can be held at room temperature 1 hour).
Nutrition Facts : Calories 386.6, Fat 25.5, SaturatedFat 8.8, Cholesterol 108.9, Sodium 425.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 36.3
SPICY BEER-BRINED ROTISSERIE PORK LOIN
This is a wonderful recipe and one I have made many times on my rotisserie, the brine will force flavor and moisture into the pork resulting in a melt-in-your-mouth tender pork loin, if you are lucky enough to have an Showtime indoor rotisserie then use it for this recipe or if weather permits make it on your outdoor barbecue rotisserie --- plan ahead this needs to marinate for a minimum 8-24 hours (24 hours hours is even better) cooking time is only estimated.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h24m
Yield 12
Number Of Ingredients 9
Steps:
- Place the pork loin roast in a heavy large plastic ziploc bag.
- In a bowl whisk together beer, corn syrup, onions, mustard, chili powder, garlic and black pepper.
- Pour the marinade over the pork.
- Seal the bag tightly and turn to coat the meat.
- Place the bag in a large bowl and place in the refrigerator for 8-24 hours.
- When ready to cook prepare the rotisserie. Remove the roast from the marinade (reserving the marinade for basting) and bring to ALMOST room temperature before cooking (this is important!).
- Place the pork on the spit then set over heat and baste every 10-15 minutes or the internal temperature reads 155-160°F.
- Discard any remaining marinade.
- Remove the roast from the spit and let rest for 15 minutes before slicing.
Nutrition Facts : Calories 340.5, Fat 20.7, SaturatedFat 5.8, Cholesterol 71.4, Sodium 164.2, Carbohydrate 13.5, Fiber 0.6, Sugar 4, Protein 23.1
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