BRAISED PORK LOIN RECIPE RECIPES

BEER BRAISED PORK LOIN RECIPE | ALLRECIPES

Beer Braised Pork Loin Recipe | Allrecipes image

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 Pork

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 2 hours 20 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

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

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, CarbohydrateContent 11.2 g, CholesterolContent 99.2 mg, FatContent 16.2 g, FiberContent 2.3 g, ProteinContent 34.1 g, SaturatedFatContent 4.4 g, SodiumContent 670.3 mg, SugarContent 4.4 g

PORK LOIN BRAISED WITH MUSHROOMS AND WINE RECIPE

Pork Loin Braised with Mushrooms and Wine Recipe image

Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.

Provided by Food & Wine

Categories Pork

Total Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 (2-pound) boneless center-cut pork loin, tied with kitchen twine
1 1/2 teaspoons coarse sea salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 pound white button mushrooms, quartered
8 small white spring onions (about 10 ounces), trimmed, white parts only
3 large garlic cloves, smashed
1/2 cup (4 ounces) Corsican Muscat wine
1 cup lower-sodium chicken stock
3 rosemary sprigs
6 thyme sprigs
8 (3-inch) orange peel strips
Cooked polenta, for serving

Steps:

Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.
Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.
Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.
Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.
Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture.

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