Today, a recipe for a meat main course: pork loin with beer.
Pork loin is a perfect cut of meat for this type of preparation because after cooking it is tender, juicy, and soft, making this main course perfect for preparing for a Sunday lunch or even for a simple dinner with friends or family. Its easy realization also helps a lot.
Marinating the meat in beer gives it an intense and particular aroma, and during cooking, the alcohol evaporates, allowing even the little ones to eat it.
The last time I prepared pork loin with beer was on a Sunday lunch, and for my guests, I made water and flour gnocchi dressed with tomato and basil as the first course and to conclude a delicious strawberry and cream cup. Then to serve with coffee, I prepared many different cookies. It was a menu that was appreciated by everyone.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Beer Pork Loin
- 2.2 lbs loin (of pork)
- 2.8 cups beer
- 1 sprig rosemary
- 2 leaves sage
- 2 leaves bay leaf
- 10 grains pepper
- 1 scallion
- 1 carrot
- 1 clove garlic
- to taste olive oil
Tools
- 1 Frying Pan
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Immersion Blender
Let’s Prepare the Beer Pork Loin Together
In a bowl, place the pork loin and cover it with beer, add the herbs, then the sprig of rosemary, the sage leaves, bay leaves, and pepper grains. Cover the bowl and let it marinate for 8 hours or overnight in the fridge.
Take the loin and drain it from the marinade, without discarding it, and dry it by patting it with a paper towel. In a non-stick pan, add a generous amount of oil, let it heat slightly, then place the meat and let it brown well on all sides. In the meantime, peel and cut the carrot and scallion.
When the meat is well browned, add a clove of garlic, the sliced carrot, and the chopped scallion to the pan. Also, add the herbs from the marinade, let them sauté briefly, then pour all the beer from the bowl and salt. Lower the heat to the minimum and cover with a lid. Let it cook for 1 and a half hours. If you notice it drying too much, add a glass of hot water.
After the cooking time, remove the meat from the pan and wrap it in foil. Let it cool to slice it better. In the meantime, remove the herbs from the pan, add a knob of butter and let it melt, then pour everything into a container suitable for the immersion blender and blend to create the accompanying cream.
Slice the loin into about half an inch thick slices and place it back in the pan, cover with the cream and warm slightly.
Serve the pork loin with beer hot and accompanied by a delicious slice of homemade bread and tasty roasted potatoes. But first, snap a photo of your meat and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know which beer you used.
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The great thing about preparing pork loin with beer is that you can prepare it in advance and then reheat it in the pan with the sauce when needed. It keeps well in the fridge, stored in an airtight container for a couple of days.
