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.
ROAST PORK LOIN WITH BEER SAUCE
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.
BEER MARINATED BONELESS PORK LOIN
Categories Pork Grill/Barbecue
Yield At least six hungry guests,or less w/leftovers
Number Of Ingredients 21
Steps:
- 24 - 48 hours PRIOR to grilling: In a mixing bowl, using a whisk mix all ingredients EXCEPT pork, coffee grounds, jalapeno peppers, lime and cilantro. Place filleted pork side by side on a cutting board. On top of one filet, place cilantro, lime, and jalapeno peppers. Place other filet on top of these ingredients, creating a sandwich effect. Keep everything in place by using butcher string to truss up filet. Rub the filets on exposed sides with coffee grounds. Rub the grounds hard into raw meat Place filets, tied together, in zippered plastic bag. Pour in the marinade mixture and seal the bag (remove air pockets). Place entire thing flat in a pan & refrigerate. I always place bag in another pan in case the bag leaks. Marinade refrigerated for 24 to 48 hours in advance of grilling. Turn bag in pan every few hours. Prepare your grill. Grill meat until cooked thoroughly. Turn meat often, watch for flare-ups & baste with marinade throughout cooking process. On our little charcoal grill, once the meat goes on to the hot grill, the filets are done in approximately 25 minutes but we use a meat thermometer to ensure doneness (we do NOT leave thermometer in meat the whole time, we test occasionally. When meat is done, we slice it as thin as possible & serve. For the summer, we accompany with whatever fresh vegetables take our fancy at our farmer's market. We accompany our pork with either German or Alsatian white wine, or beer (depending on the preference of our guests)
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
BEER MARINATED PORK ROAST
Make and share this Beer Marinated Pork Roast recipe from Food.com.
Provided by L DJ3309
Categories Pork
Time P1DT3h
Yield 10 serving(s)
Number Of Ingredients 12
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.
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- Combine the first 9 ingredients to create the marinade in a large resealable bag. Add the pork loin and marinate for about 4 hours turning several times.
- Preheat the oven to 350 degrees. Place a large skillet coated with cooking spray over medium high heat. Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture. Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside and keep it for later.
- Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan and cook for 40-50 minutes or until the internal temperature is 160 degrees (about 20-25 minutes per pound). Remove from the oven and let rest for 5 minutes before slicing.
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- Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 Tbsp. vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
- Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8–10 minutes.
- Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°, 10–15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5–8 minutes.
- Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15–20 minutes. Add remaining 1 tsp. vinegar and toss to combine.
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