Beer-Braised Loin of Pork
Ingredients
1 pork looin roast, about 5 pounds
3 large onions, chopped (3 cups)
1 pound carrots, peeled and diced
1 bottle or can (12 ounces) dark beer
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
5 whole cloves
3 large onions, chopped (3 cups)
1 pound carrots, peeled and diced
1 bottle or can (12 ounces) dark beer
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
5 whole cloves
Methods/steps
1
Brown pork loin well on all sides in a kettle or Dutch oven; remove from pan
2
Saute onions and carrots until soft in pork drippings
Stir in beer, salt, pepper, bay leaf and whole cloves
Return pork to kettle and cover
3
Braise in moderate oven (350 degrees) 2 hours, or until pork is tender when pierced with a fork
Place pork on platter and keep warm
4
Pour cooking liquid from kettle into a large bowl
Skim off fat; remove bay leaf
Place liquid and solids in container of electric blender and whirl at low speed until smooth
Pour sauce into saucepan
Heat to boiling, stirring often
Stir in a little gravy coloring, if you wish
Generously spoon the sauce over the pork after it has been sliced
Brown pork loin well on all sides in a kettle or Dutch oven; remove from pan
2
Saute onions and carrots until soft in pork drippings
Stir in beer, salt, pepper, bay leaf and whole cloves
Return pork to kettle and cover
3
Braise in moderate oven (350 degrees) 2 hours, or until pork is tender when pierced with a fork
Place pork on platter and keep warm
4
Pour cooking liquid from kettle into a large bowl
Skim off fat; remove bay leaf
Place liquid and solids in container of electric blender and whirl at low speed until smooth
Pour sauce into saucepan
Heat to boiling, stirring often
Stir in a little gravy coloring, if you wish
Generously spoon the sauce over the pork after it has been sliced
Reviews
