The Beer Pork Roast is a second course that can be prepared very well for any occasion. The cost is cheaper than beef or veal and the yield is good. For this recipe, we need a few ingredients, flavors that should never be missing, and instead of wine and broth, I used a bottle of beer which, in my opinion, makes the meat more tender.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 396.16 (Kcal)
- Carbohydrates 7.10 (g) of which sugars 4.91 (g)
- Proteins 35.39 (g)
- Fat 22.95 (g) of which saturated 5.83 (g)of which unsaturated 13.80 (g)
- Fibers 1.10 (g)
- Sodium 495.05 (mg)
Indicative values for a portion of 181 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.43 lbs pork loin
- 2.7 tbsp extra virgin olive oil
- 1 carrot
- 1 stalk celery
- 3 sprigs rosemary
- 1 leaf bay
- 1 shallot
- 1.4 cups light beer
- 0.14 oz salt
Tools
The recipe contains IconA affiliate links
- Food Scale
- Cutting Board
- Slicer
- Pan
- Immersion Blender
Steps
Place the pork loin in the pan with preheated oil and brown it well on each side. Once it has colored, add a dice of shallot, carrot, celery, and rosemary sprigs tied with kitchen twine to prevent the needles from scattering. Mix the flavors, salt, and pour in the beer. Wait a few minutes for the alcohol to evaporate, cover with a lid and cook over low heat for 90 minutes, occasionally turning the loin.
Once the time has passed, turn off the heat and remove the roast from the pan. Remove the bay leaf and rosemary sprigs and blend the reduced sauce with an immersion blender. Cut the roast into thin slices using a slicer or an electric knife. Spread a base of sauce on the serving plate, place the slices, and cover them with more sauce. Decorate with a few fresh rosemary needles.
