Tonight’s (and the rest of the week) Dinner: Beer-Braised Pork Loin

Found this great looking recipe online at: About.com/southernfood

Will post comments after dinner, but just in case anyone else wants to make it tonight too, here you go.
Pork loin braised with carrots in dark beer.

Ingredients:

  • 1 pork loin roast, about 5 pounds
  • 3 cups chopped onion
  • 4 to 6 carrots, pared and diced
  • 12 ounces dark beer
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 4 whole cloves

Preparation:

Brown pork loin roast in hot oil in a large Dutch oven or roasting pan. Drain all but 3 tablespoons of fat from pan. Sauté onions and carrots until softened; stir in beer, salt, pepper, bay leaf, and whole cloves. Return pork to pan or Dutch oven and cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. Place pork loin on a serving platter and keep warm.

Pour cooking liquid from pan into a large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour processed beer sauce into a saucepan. Bring to a boil, stirring often. Spoon sauce over sliced pork to serve.
Pork loin recipe serves 8.

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3 thoughts on “Tonight’s (and the rest of the week) Dinner: Beer-Braised Pork Loin

  1. sounds great…I can make it…but I can’t eat it…Hmmmm, i am awaiting a recipe i can! Any thoughts on subbing out with beef? or poultry? or fish?

  2. I think you could certainly do it with beef short ribs and it would work out well. After they’re cooked, just pull the meat off of the ribs and you’ll be set. I imagine you could also use a roast rib of beef or pot roast type meat and the timing would have to change. Let me know if you do it and how it turns out.

    I’m going to put some northern white beans in as well.

  3. So here’s the skinny on this dish. First off, it smells amazing and so does the rest of the house. Second, it’s good, but the sauce is really what makes the dish. I think I’ll try slicing the meat very thin on Thursday and making it into a bbq sandwich.

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