Roast Pork Loin With Beer Sauce Recipes

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ROASTED PORK LOIN WITH BEER SAUCE

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 13



Roasted Pork Loin with Beer Sauce image

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.

2 tablespoons butter
1 large red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 (12ounce) bottles beer (not dark)
1/2 cup Dijon mustard
1/4 cup honey
1 (3 1/2) pound boneless pork loin, tied
2 tablespoons vegetable oil
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

ROASTED PORK LOIN WITH BEER SAUCE

This came from the food network. While slightly difficult the results are well worth it. Instead of pureeing the marinade, I used my hand mixer.

Provided by scichef

Categories     Pork

Time 1h45m

Yield 7-10 serving(s)

Number Of Ingredients 13



Roasted Pork Loin With Beer Sauce image

Steps:

  • FOR MARINADE.
  • Melt 2 T butter in large heavy sucepan over medium heat.
  • Add onion, sautee about 15 minutes and add garlic, cumin, cinnamon and allspice.
  • After spices are toasted add beer, mustard and honey, bring to boil.
  • Remove from heat and puree.
  • After the marinade is cooled add meat and marinade overnight (at least 8 hours).
  • PORK.
  • Remove from marinade, pat dry and season with salt and pepper. (Reserve marinade).
  • Heat oil in large skillet. When hot and oil ripples, brown all sides of meat to add crust.
  • Transfer meat to baking sheet and roast in oven (pre-heated to 375 degrees) for 45-60 minutes until internal temp reaches 155 degrees.
  • Tranfer meat to platter to rest. Reserve drippings.
  • GRAVY.
  • Combine juices and marinade in saucepan. Bring to boil; reduce heat and simmer.
  • Mix butter and flour until paste forms. Add to sauce and simmer until it thickens.

Nutrition Facts : Calories 664.8, Fat 41.3, SaturatedFat 14.7, Cholesterol 149.2, Sodium 336.3, Carbohydrate 18.6, Fiber 1.1, Sugar 11.4, Protein 46.8

2 tablespoons butter
1 large red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 (12 ounce) bottles beer (I prefer amber, avoid dark or stout beer)
1/2 cup Dijon mustard
1/4 cup honey
3 1/2 lbs pork loin, tied
2 tablespoons vegetable oil
1 tablespoon butter, room temp
1 tablespoon all-purpose flour

ROASTED PORK LOIN WITH PEACH BBQ SAUCE

Provided by Kelsey Nixon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16



Roasted Pork Loin with Peach BBQ Sauce image

Steps:

  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
1 1/2 pounds small Yukon gold potatoes
Kosher salt
1/2 cup half-and-half
3 tablespoons unsalted butter, melted
1/2 cup cream cheese, softened
Freshly cracked black pepper

ROAST PORK LOIN WITH BEER SAUCE

Categories     Beer     Mustard     Onion     Pork     Marinate     Roast     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 8



Roast Pork Loin with Beer Sauce image

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.

For marinade
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
a 3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
a beurre manié, made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

PORK LOIN WITH GERMAN BEER SAUCE

Make and share this Pork Loin With German Beer Sauce recipe from Food.com.

Provided by Boo Chef in West Te

Categories     German

Time P1DT15m

Yield 1 pork loin, 6 serving(s)

Number Of Ingredients 7



Pork Loin With German Beer Sauce image

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.

Nutrition Facts : Calories 725.2, Fat 38.5, SaturatedFat 12.2, Cholesterol 166.7, Sodium 372.3, Carbohydrate 31.6, Fiber 1.1, Sugar 24.9, Protein 53.9

1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer, light colored german
3 1/2 lbs boneless pork loin, tied 3 to 3 1/2 inches wide
2 tablespoons vegetable oil
1 beurre manie made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

PEAR-STUFFED PORK ROAST WITH DARK-BEER SAUCE

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield 6 servings

Number Of Ingredients 9



Pear-Stuffed Pork Roast With Dark-Beer Sauce image

Steps:

  • Coarsely chop 9 of the pear halves, reserving the rest for later. Place them with the ginger in a small bowl, cover with 1/2 cup of boiling water and let stand 10 minutes. Drain the pears, reserving 1/4 cup of the soaking liquid, and return them to the bowl. Add 1 1/2 teaspoons of the thyme to the pears and season lightly with salt and pepper.
  • Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about -inch thick, pierce a channel through the loin's center. Stuff the pear mixture into the channel, using the skewer to pack it in. Season the loin with salt and pepper and place in a roasting pan fitted with a rack.
  • Roast the pork for 15 minutes. Lower the heat to 350 and continue to roast until the meat is cooked through, 30 to 40 minutes. (When pierced with a knife tip, the juices at the center should still run slightly rosy.) Transfer the pork to a platter and let it rest, covered, for 15 minutes.
  • Meanwhile, remove the rack from the pan and place the pan atop the stove over medium heat. Add 1 tablespoon of the butter and the shallots and cook until they just begin to soften. Add the beer, stock and reserved pear liquid and simmer, scraping the bottom of the pan occasionally, till the liquid is reduced by about two-thirds and the sauce becomes somewhat thick, about 10 minutes. Remove from the heat and whisk in the remaining butter.
  • When ready to serve, finely dice the remaining 3 pear halves. Remove and discard the string from the roast and slice the meat. Divide the pork among plates, surround with some of the sauce and garnish with thyme and the diced pears.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 6 grams, Sodium 859 milligrams, Sugar 27 grams, TransFat 0 grams

12 dried pear halves (about 8 ounces)
1 tablespoon finely minced candied ginger
1 1/2 teaspoons chopped thyme, plus more for garnish
Kosher salt and freshly ground pepper to taste
1 3-pound boneless pork loin, tied
2 tablespoons unsalted butter
2 shallots, finely minced
1 12-ounce bottle dark beer, like Guinness
1/2 cup veal stock

BAVARIAN BEER-ROASTED PORK

This is a show-stopping main course full of flavour. The stars of the show are two of Germany's favourite ingredients: pork and wonderful beer! I make my roast in a ceramic "Roemertopf" but a regular deep roaster with a lid will work just as well.

Provided by zetallgerman

Time 2h

Yield Serves 8

Number Of Ingredients 0



Bavarian Beer-Roasted Pork image

Steps:

  • (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
  • Cut the fat layer in a criss-cross pattern so it will later become crispy.
  • Dry off the meat and season well on all sides with salt & pepper.
  • Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
  • Fill in 125ml of water and the 250ml beer.
  • Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
  • Cook for 45min.
  • Take the roast out of the oven and turn it around (fat side up.)
  • Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
  • Put the lid back on and cook for a further 1 hour.
  • After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
  • Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
  • Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
  • Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.

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



Beer Braised Pork Loin image

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

3 tablespoons vegetable oil
1 (5 pound) boneless pork loin roast
3 cups chopped onion
5 carrots, chopped
1 (12 fluid ounce) can or bottle beer
2 teaspoons salt
¼ teaspoon ground black pepper
1 bay leaf
4 whole cloves

SPICE RUBBED PORK ROAST IN BEER GRAVY

I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!

Provided by KayDe5056

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 16



Spice Rubbed Pork Roast in Beer Gravy image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
  • Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
  • Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g

2 tablespoons butter
2 cloves garlic, minced
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon dried thyme
½ teaspoon dry mustard
1 pinch dried marjoram
1 pinch dried basil
1 (3 pound) boneless, center-cut pork loin roast
1 ½ teaspoons salt
16 ounces beer
3 tablespoons all-purpose flour
1 tablespoon garlic salt
½ teaspoon onion powder

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From yummly.com


ROAST PORK LOIN WITH BEER SAUCE – RECIPES NETWORK
Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155 degrees 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. Step 6
From recipenet.org


CROCK POT PORK WITH ROOT BEER SAUCE RECIPES - FOOD NEWS
Steps: Pat pork shoulder dry and place in a slow cooker. Pour root beer over pork. Mix together brown sugar, cumin, paprika, salt, pepper, garlic powder, onion powder, and oregano in a small bowl until thoroughly combined. Sprinkle on top of pork and rub lightly until entire surface of pork is coated. Cook on Low for 5 hours.
From foodnewsnews.com


ROAST PORK LOIN WITH BEER SAUCE
Recipe of Roast Pork Loin with Beer Sauce food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Roast Pork Loin with Beer Sauce . Get this all star, easy to follow Roast Pork Loin with Beer Sauce recipe from Cooking Live. ... Roast Pork Loin with Blood Orange Mostarda. Recipe courtesy of ... Visit …
From crecipe.com


ROAST PORK LOIN WITH BEER SAUCE RECIPE
Crecipe.com deliver fine selection of quality Roast pork loin with beer sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Roast pork loin with beer sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Jerk Chicken and Dumplings Crecipe.com This jerk chicken and dumplings recipe teaches you how to make …
From crecipe.com


SLOW ROASTED PORK SHOULDER WITH BEER AND MUSTARD SAUCE ...
Cook the pork: Put the pork shoulder in the dutch oven, surround with the vegetables, cover, and put in the preheated oven, and cook for 5 hours, or until the pork is browned and has reached at least 195°F measured in the thickest part. (205°F would be better.) Remove the lid, increase the heat to 475°F, and cook until the roast is well ...
From dadcooksdinner.com


RECIPES/ROAST-PORK-LOIN-WITH-BEER-SAUCE-10675.JSON AT ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


22 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS
This roasted boneless pork loin recipe starts in a hot oven to give it a flavorful, golden brown crust. The oven temperature is reduced for the remainder of the cooking time, producing a tender, juicy roast. A variety of fresh herbs and lots of garlic bring out the flavor of the lean cut. Continue to 5 of 22 below.
From thespruceeats.com


BEER BRAISED PORK LOIN ROAST - MOSTLY GREEK
2-3 lb. pork loin roast, or other similar boneless pork roast; 1 Tbsp. dried “Italian” herb mix (or any combination of herbs like basil, oregano, thyme, rosemary, etc. totaling 1 Tbsp.) 1 1/2 tsp. dried and salt-free vegetable seasoning (use any mixed seasoning of your choice, see the picture for the kind of mixture I used) 1/8 tsp. salt
From mostly-greek.com


ROAST PORK LOIN IN BEER SAUCE | RECIPES WIKI | FANDOM
Preheat an 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 the middle of the oven, basting frequently with some marinade, until a meat thermometer registers 155° F (for slightly ...
From recipes.fandom.com


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