SPICY BEER-BRINED PORK LOIN
Make and share this Spicy Beer-Brined Pork Loin recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in large zip lock bag. In medium bowl, stir together beer, corn syrup, onion, jalapeno, mustard, oil, chili powder, honey, garlic and rosemary; pour over pork, seal bag and toss gently to coat pork. Refrigerate 6-24 hours.
- Heat grill to medium high. Remove pork from marinade, reserving marinade for basting liquid.
- Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 150-155 degrees F., about 45- minutes to 1 hour. Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.
Nutrition Facts : Calories 330.7, Fat 19.1, SaturatedFat 5.6, Cholesterol 71.4, Sodium 160.3, Carbohydrate 14.7, Fiber 0.5, Sugar 5.6, Protein 22.9
BEER AND MUSTARD BRINED PORK LOIN
Steps:
- Mix water, sugar, salt, mustard, garlic, peppercorns, thyme and bay leaves in a large glass or stainless-steel bowl, stirring until sugar dissolves. Stir in cold beer. Add pork; cover. Refrigerate 4 hours or up to 12 hours. Heat charcoal grill for indirect cooking or gas grill to medium (325), turning off burners in the center of the grill. Remove pork from brine; discard brine. Place pork on grill away from heat; cover. Cook until a thermometer inserted in center registers about 150 degrees on a meat thermometer, 35-40 minutes. Transfer pork to a cutting board; tent loosely with foil. Let stand 10 minutes before cutting into thin slices.
SPICY BEER-BRINED ROTISSERIE PORK LOIN
This is a wonderful recipe and one I have made many times on my rotisserie, the brine will force flavor and moisture into the pork resulting in a melt-in-your-mouth tender pork loin, if you are lucky enough to have an Showtime indoor rotisserie then use it for this recipe or if weather permits make it on your outdoor barbecue rotisserie --- plan ahead this needs to marinate for a minimum 8-24 hours (24 hours hours is even better) cooking time is only estimated.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h24m
Yield 12
Number Of Ingredients 9
Steps:
- Place the pork loin roast in a heavy large plastic ziploc bag.
- In a bowl whisk together beer, corn syrup, onions, mustard, chili powder, garlic and black pepper.
- Pour the marinade over the pork.
- Seal the bag tightly and turn to coat the meat.
- Place the bag in a large bowl and place in the refrigerator for 8-24 hours.
- When ready to cook prepare the rotisserie. Remove the roast from the marinade (reserving the marinade for basting) and bring to ALMOST room temperature before cooking (this is important!).
- Place the pork on the spit then set over heat and baste every 10-15 minutes or the internal temperature reads 155-160°F.
- Discard any remaining marinade.
- Remove the roast from the spit and let rest for 15 minutes before slicing.
Nutrition Facts : Calories 340.5, Fat 20.7, SaturatedFat 5.8, Cholesterol 71.4, Sodium 164.2, Carbohydrate 13.5, Fiber 0.6, Sugar 4, Protein 23.1
BEER BRAISED PORK LOIN
A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.
Provided by Mark D. Wilder
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g
BEER BRINED PORK CHOPS
Tender full-flavored pork chops that are always a crowd pleaser. Great on the grill! Pat dry the meat before you put it on the grill for good grill marks. Also, use a meat thermometer to insure proper cooking.
Provided by Goodie
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 12h30m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
- Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 216.7 calories, Carbohydrate 10 g, Cholesterol 59.1 mg, Fat 7.2 g, Fiber 0.6 g, Protein 24.3 g, SaturatedFat 2.6 g, Sodium 964.3 mg, Sugar 2.4 g
BEER-BRINED GRILLED PORK CHOPS
Categories Beer Fourth of July Pork Chop Summer Brine Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
- Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
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