BEER MARINATED PORK ROAST
Make and share this Beer Marinated Pork Roast recipe from Food.com.
Provided by L DJ3309
Categories Pork
Time P1DT3h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place meat in a deep casserole dish large enough to hold it and marinade.
- Combine 1 1/2 cups beer and next 7 ingredients pour over meat.
- Add more beer to just cover the meat.
- Marinate in the refrigerator overnight, turning occasionally.
- Strain marinade, reserving solids and liquid.
- Place solids, carrot and celery in bottom of a roasting pan.
- Put meat on top.
- Add a little liquid.
- Roast in a 350º F oven 1 hour.
- Pour on 1/4 of remaining marinade over meat.
- Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade.
- until meat thermometer registers 170º F.
- Mix flour and 1/3 cup marinade to a smooth pasted.
- Place roast on serviving dish keep warm.
- Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened.
- Serve sauce over sliced meat.
ROASTED PORK LOIN WITH BEER SAUCE
Steps:
- Melt 2 tablespoons butter in heavy large saucepan over medium high heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
- Preheat oven to 375 degrees F. Remove pork from marinade; pat dry. Reserve marinade. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or until thermometer inserted into thickest part registers 155 degrees F. Transfer pork to work surface; reserve any pan juices.
- Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over.
BEER MARINADE
Provided by Food Network
Number Of Ingredients 11
Steps:
- To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.
BEER MARINATED BONELESS PORK LOIN
Categories Pork Grill/Barbecue
Yield At least six hungry guests,or less w/leftovers
Number Of Ingredients 21
Steps:
- 24 - 48 hours PRIOR to grilling: In a mixing bowl, using a whisk mix all ingredients EXCEPT pork, coffee grounds, jalapeno peppers, lime and cilantro. Place filleted pork side by side on a cutting board. On top of one filet, place cilantro, lime, and jalapeno peppers. Place other filet on top of these ingredients, creating a sandwich effect. Keep everything in place by using butcher string to truss up filet. Rub the filets on exposed sides with coffee grounds. Rub the grounds hard into raw meat Place filets, tied together, in zippered plastic bag. Pour in the marinade mixture and seal the bag (remove air pockets). Place entire thing flat in a pan & refrigerate. I always place bag in another pan in case the bag leaks. Marinade refrigerated for 24 to 48 hours in advance of grilling. Turn bag in pan every few hours. Prepare your grill. Grill meat until cooked thoroughly. Turn meat often, watch for flare-ups & baste with marinade throughout cooking process. On our little charcoal grill, once the meat goes on to the hot grill, the filets are done in approximately 25 minutes but we use a meat thermometer to ensure doneness (we do NOT leave thermometer in meat the whole time, we test occasionally. When meat is done, we slice it as thin as possible & serve. For the summer, we accompany with whatever fresh vegetables take our fancy at our farmer's market. We accompany our pork with either German or Alsatian white wine, or beer (depending on the preference of our guests)
BEER-BRAISED PORK CHOPS
This is a quick and easy recipe that results in tender and flavorful pork chops.
Provided by BARNETTCB
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
- Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
- Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 17.4 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 4.9 g, Sodium 439 mg, Sugar 6.6 g
SAVORY BEER PORK CHOPS
These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PORK TENDERLOIN WITH LIME-BEER MARINADE
I tried this recipe as I have never done pork tenderloin on the barbeque grill. It came out absolutely wonderful. I served it with boiled new potatoes and corn on the cob. If you have any leftovers, they can be easily reheated in the microwave with no loss of flavour. Please note that marinating time is included in the cooking time.
Provided by Irmgard
Categories Pork
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper.
- Add the pork; turn to coat.
- Cover and marinate in the refrigerator for 4 hours.
- Place the pork on a greased grill over medium-high heat; brush with any remaining marinade.
- Close the lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
- Transfer to a cutting board; tent with foil and let stand for 5 minutes.
- Slice and serve.
Nutrition Facts : Calories 255.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 112.3, Sodium 238.7, Carbohydrate 4, Fiber 0.5, Sugar 0.4, Protein 35.5
SLOW COOKER PORK TENDERLOIN WITH BEER AND VEGGIES
The beer -- I like to use Molson Canadian, but any brand will do -- is the key to this simple but delicious slow cooker recipe. Add your favorite spices to give it a different flavor. This recipe is very flexible! And best of all, the leftovers can be used for pulled pork, stew, or sandwiches.
Provided by Childe
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 4h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the pork tenderloin, beer, vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sage in a slow cooker. Cover and cook on low for 4 hours.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Cholesterol 65.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 1.3 g, Sodium 656.5 mg, Sugar 2.2 g
ROAST PORK LOIN WITH BEER SAUCE
Steps:
- Make marinade:
- In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to room temperature and spoon off any remaining foam.
- In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring just to a boil.
- Preheat oven to 375°F.
- Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
- While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
- Serve pork, sliced, with sauce.
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