Beer-Braised Pork Loin Roast

Name: Beer-Braised Pork Loin Roast
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 6 people
Ingredients: ⅓ cup all-purpose flour; salt and pepper, to taste; 4 lb. boneless pork loin roast; 1 tablespoon butter; 2 tablespoons olive oil; ½ cup apple cider vinegar; 5 carrots, peeled and cut into 2-inch pieces; 2 onions, thinly sliced; 4 large ribs celery, cut into ½-inch crescents; 2 cloves garlic, minced; 3 cups (24 ounces) beer; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 2 bay leaves; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 – 1 ½ cups of juices/drippings from the pot

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
10 mins
Total Time
1 hr 55 mins
Servings
6 people
Calories
475 kcal
Course
Dinner
Cuisine
American

Beer-Braised Pork Loin Roast

Maisie Hall

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Tender and juicy, this beer-braised pork loin roast transforms an affordable cut of meat into a delicious comfort food dinner!

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Ingredients

Servings

⅓ cup all-purpose flour
salt and pepper, to taste
4 lb. boneless pork loin roast
1 tablespoon butter
2 tablespoons olive oil
½ cup apple cider vinegar
5 carrots, peeled and cut into 2-inch pieces
2 onions, thinly sliced
4 large ribs celery, cut into ½-inch crescents
2 cloves garlic, minced
3 cups (24 ounces) beer
4 sprigs fresh thyme (or ¼ teaspoon dried)
4 sprigs fresh rosemary (or ¼ teaspoon dried)
2 bay leaves

OPTIONAL GRAVY:

2 tablespoons butter
2 tablespoons all-purpose flour
1 – 1 ½ cups of juices/drippings from the pot

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Instructions

Preheat oven to 350°F.
Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper or on a large, rimmed baking sheet. Pat the roast dry with paper towels; dredge it in the flour mixture.
Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Sear the pork on both sides (about 4-6 minutes per side), just until a nice golden-brown color develops and the meat releases easily from the pan. You don’t need to cook the meat all the way through since it will finish in the oven. Remove the pork to a plate.
Reduce the heat to medium and add the vinegar, scraping with a wooden spoon to deglaze the pan (loosening the browned bits from the bottom).
Add the carrots, onion, celery, and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes).
Place the pork on top of the vegetables. Add the beer, thyme, rosemary, and bay leaves. Season with salt and pepper, cover with a lid, and bake in the 350°F oven for a total of about 70-80 minutes (about 20 minutes per pound), or until the meat reaches an internal temperature of 145˚F.
Let the pork rest for 10-15 minutes before slicing and serving.

FOR THE OPTIONAL GRAVY:

Strain the juices and drippings from the pot. Melt the butter in a skillet over medium heat until bubbly. Whisk in the flour and cook for 30 seconds. While continually whisking, gradually add the juices until the gravy reaches the desired consistency.
Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.

Notes

Alternate Slow Cooker Instructions: Follow the recipe instructions through step 5 (browning the pork, deglazing the pot, and cooking the vegetables). Transfer the vegetables and any pan juices from the Dutch oven or skillet to a large slow cooker. Place the pork on top of the vegetables, add the beer, thyme, rosemary, and bay leaves. Season with salt and pepper. Cover the Crock Pot and cook on LOW for 3-4 hours or on HIGH for 1 ½ - 2 hours, or until the meat reaches an internal temperature of 145˚F.
We prefer a light lager, such as Coors Light, since it gives the pork a mild flavor. If you prefer a stronger beer flavor in your dish, use a bolder, darker beer. Pale ales will also work well!
Use a Dutch oven that's at least 6-7 quarts so that it can accommodate all of the ingredients. This is the one that I like.
Cook the pork roast covered in the Dutch oven to trap the moisture in the pot and keep the pork roast from drying out. Tender and juicy is the ultimate goal!
Check the meat early, since the efficient heat of the Dutch oven often speeds up the cooking time. As a general rule of thumb, you want to cook the boneless pork loin roast at 350°F for about 20 minutes per pound. That said, a 4-lb. roast might be done in as little as 70 minutes.
The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F.
Let the meat rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
Garnish with chopped fresh herbs for a bright, colorful touch at the end.

Nutrition Information

Show Details

Serving 1/6 of the pork Calories 475kcal (24%) Carbohydrates 13g (4%) Protein 69g (138%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 196mg (65%) Sodium 222mg (9%) Potassium 1432mg (41%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 8705IU (174%) Vitamin C 8mg (9%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 475 kcal

% Daily Value*

Serving	1/6 of the pork
Calories	475kcal	24%
Carbohydrates	13g	4%
Protein	69g	138%
Fat	14g	22%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	196mg	65%
Sodium	222mg	9%
Potassium	1432mg	30%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	8705IU	174%
Vitamin C	8mg	9%
Calcium	57mg	6%
Iron	2mg	11%