The Pork Roast with Beer is a main course that can be prepared perfectly for any occasion. Pork is less expensive than beef or veal and yields well. For this recipe we need few ingredients, the flavors that should never be missing and instead of wine and broth I used a small 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
- Cooking time: 1 Hour 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- 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
- 23 oz pork loin
- 2 2/3 tbsp extra virgin olive oil
- 1 carrot
- 1 stalk celery
- 3 sprigs rosemary
- 1 leaf bay leaf
- 1 shallot
- 11 fl oz light beer
- 2/3 tsp salt
Tools
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- Kitchen scale
- Cutting board
- Slicer
- Roasting pan
- Immersion blender
Steps
Place the pork loin in the pan with the oil already hot and brown it well on every side. Once it has taken on color, add a diced shallot, carrot, celery and the rosemary sprigs tied with kitchen twine so the needles don’t scatter. Mix the flavors, season with salt and deglaze with the beer. Wait a few minutes for the alcohol to evaporate, cover with a lid and cook over low heat for 90 minutes, turning the loin occasionally.
After the time has passed, turn off the heat and remove the roast from the pan. Discard the bay leaf and the rosemary sprigs, and blend the reduced cooking juices with an immersion blender. Slice the roast into thin slices using a slicer or an electric knife. Spread a base of the sauce on the serving platter, arrange the slices and cover them with more sauce. Garnish with a few fresh rosemary needles.
