Spicy Beer Brined Pork Loin Recipes

Steps:

• Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
• Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

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.

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.

Steps:

• The success of this recipe relies on two things: the use of a Dutch oven or similar heavy pot with a heavy bottom; and that you use a very large piece of aluminum foil to cover not only the roast, but also go up the sides of the pot and over the pot's edge. The cover must make contact with the foil all around the edge. This is what permits the pot roast to cook quickly.
• Brining: Put all of the brine ingredients into a zippered gallon-sized plastic bag. Seal the bag and shake it until the salt and sugar are dissolved and the beer has lost most of its carbonation.
• Add the pot roast, seal and shake to coat the roast.
• Open an inch long section of the zipper, expel as much air as you can, reseal. Place on counter for 45 minutes.
• Roast: Place the oven rack in the middle of the oven and preheat to 450 degrees F.
• Remove the roast from the brine and pat dry. (Discard the brine).
• Put the Dutch oven over medium high heat and add the oil. Brown both sides of the roast, about 5 minutes per side.'.
• Remove to a platter and season with salt and pepper.
• Add onions to the pot and saute until golden. Add the wine and simmer about 1 minute.Turn off the heat.
• Return the meat to the pot. Protecting your hands with oven mitts, place a sheet of heavy-duty aluminum foil over the meat, pressing down until it is covered from edge to edge, letting the excess foil drape over the edge of the pot. Press the foil against the pot.
• Cover the pot with its lid, raise the heat to medium-high, and cook until you hear the liquids bubbling.
• Place the pot in the oven and cook for 90 minutes - the roast should be dark brown at this point. Remove and let rest covered for 10 to 15 minutes.
• Carefully remove the foil - steam will billow up, I suggest that you pull away the foil from the side farthest away from you first - and remove the roast to a platter.
• Skim fat from the liquid, then place the pot over medium high heat.
• Whisk the flour into the chicken broth and stir into the liquid in the pot. (You can add parboiled veggies at this point to the gravy, according to the chef).
• While the gravy thickens, slice the roast against the grain into slices. Cover with gravy and serve.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add pork. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 12-24 hours, turning several times. Strain brine; discard liquid and set aside seasonings., Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan. Add reserved seasonings to coals. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

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.

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).