Best Beer Marinated Boneless Pork Loin Recipes

THE BEST MARINATED PORK LOIN

Steps:

• In a large resealable bag, combine the first 9 ingredients to create the marinade.
• Add the pork loin and marinate for about 4 hours turning several times.
• Preheat the oven to 350 degrees.
• Place a large skillet coated with cooking spray over medium high heat.
• Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture.
• Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside without cleaning it (leave all the juices and cooked bits in it) and keep it for later as well.
• Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.
• Cook for 40-50 minutes or until the internal temperature is 145 degrees (about 20-25 minutes per pound). Remove from the oven and let rest for 5 minutes before slicing.
• During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat but keep the marinade at a slow boil for ten minutes.
• Put the skillet that you seared the loin in back over medium-high heat.
• Pass the boiled marinade through a strainer into the skillet. Add the remaining 1/2 cup of chicken broth. Cook, stirring to loosen any cooked bits from the bottom of the pan. Bring to a low boil.
• Add the butter and stir until melted.
• Slice the loin in about 1/2" thick slices. Drizzle with the pan sauce.

BEER BRAISED PORK LOIN

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.

ROASTED PORK LOIN WITH BEER SAUCE

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.

BEER MARINATED PORK ROAST

Steps:

• Place meat in a deep casserole dish large enough to hold it and marinade.
• Combine 1 1/2 cups beer and next 7 ingredients pour over meat.
• Add more beer to just cover the meat.
• Marinate in the refrigerator overnight, turning occasionally.
• Strain marinade, reserving solids and liquid.
• Place solids, carrot and celery in bottom of a roasting pan.
• Put meat on top.
• Add a little liquid.
• Roast in a 350º F oven 1 hour.
• Pour on 1/4 of remaining marinade over meat.
• Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade.
• until meat thermometer registers 170º F.
• Mix flour and 1/3 cup marinade to a smooth pasted.
• Place roast on serviving dish keep warm.
• Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened.
• Serve sauce over sliced meat.

SAVORY BEER PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.