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Beer Braised Pork Loin

Rated as 4.32 out of 5 Stars
2

"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."
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Ingredients

2 h 30 m servings 344
Original recipe yields 8 servings

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
  4. Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
  5. Return pork roast to the pot and cover.
  6. Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
  7. Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
  8. 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.
  9. 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


Per Serving: 344 calories; 16.2 11.2 34.1 99 670 Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was excellent, a great meal for a big crowd. It made gallons of gravy, which is a plus!! A couple of hints: I used a meat thermometer in the pork loin so it doesn't overcook and become dr...

Most helpful critical review

It came out quite bland and the meat was dry. I did use non-alcoholic beer and added an apple, but I don't think that made the difference. I think that braising this very lean cut was the prob...

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This was excellent, a great meal for a big crowd. It made gallons of gravy, which is a plus!! A couple of hints: I used a meat thermometer in the pork loin so it doesn't overcook and become dr...

This recipe is fantastic, and the gravy at the end is just, well, GRAVY! However, we should be clear that the beer you use matters! Obviously, you should try different kinds to see what you li...

My kids loved this, but they are not picky eaters. My gravy was thick when it came time to blend so I added some chicken stock to make more gravy and simmered it down to re-thicken. We served it...

This was fabulous! I used a lodge Dutch oven. Two changes of note. I added an apple to the minced veggies as well as some garlic. The sauce at the end was fantastic when spooned over the thic...

Excellent meal! Came out much better than expected. The pork was particularly tender and moist. Used parsnips instead of carrots and the sauce was very sweet. Will use this recipe again.

It came out quite bland and the meat was dry. I did use non-alcoholic beer and added an apple, but I don't think that made the difference. I think that braising this very lean cut was the prob...

I loved it did not change any thing will make again

This was delicious! Superb way to make a great gravy that's thick and tasty!

An amazingly easy dish to cook, and for a beginner who would benefit from the 'feel' of how to braise. I replaced carrots with butternut squash, which had been lurking at the rear of the fridge,...