Pork loin with beer is an incredibly easy pork roast to prepare, made with a different cut compared to the PORK TENDERLOIN WITH BEER. Both cuts are very tender, although the pork tenderloin is certainly more prized than the loin. Obviously, with both cuts, you can prepare numerous recipes, for example with the pork tenderloin, I recommend the KISSED TENDERLOIN, or with the loin, I recommend the Pork Roast with Chestnuts and Speck!
If you want to have a super gourmet beer-based dinner, I absolutely recommend trying to make PASTA WITH BEER, as a second course the pork loin or MEATBALLS WITH BEER and as a dessert the CAKE WITH BEER! You will see that success is guaranteed!
Along with the pork loin with beer, don’t forget to serve a nice plate of ROASTED POTATOES.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lbs pork loin
- 3/4 cup beer
- 2 cloves garlic
- rosemary
- salt
- extra virgin olive oil
- 1 tbsp cornstarch
Preparation
In a saucepan, heat the extra virgin olive oil.
Add two peeled and crushed garlic cloves and a sprig of rosemary.
When the oil is hot, add the pork loin and sear it on all sides to seal the meat.
Salt the meat to taste.
Brown the meat on all sides and when it is well browned, deglaze with the beer and cook for 40 minutes with the lid on.
After the cooking time, remove the meat from the pot, let it cool slightly, and then slice it.
Collect the cooking juices from the pork loin with beer in a smaller pan, let it cool.
Remove the rosemary sprig and also blend the garlic cloves.
Add the cornstarch, mix with a whisk, and heat to thicken the accompanying sauce.
Serve the pork loin with beer hot with the accompanying sauce.
Storage
Store the pork loin with beer in the fridge for two or three days.
