Juicy Beer-Braised Pork Loin With Carrots and Onions
A tender, flavorful pork loin, braised with beer, carrots, and onions, makes an excellent oven-baked centerpiece.
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Instructions
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Preheat oven to 350 F.
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In a Dutch oven, brown the pork loin roast in hot oil on all sides, then remove the pork and drain excess fat, leaving 3 tablespoons.
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Sauté onions and carrots in the reserved fat until softened, then stir in beer, salt, pepper, bay leaf, and whole cloves.
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Return the pork to the pan, cover tightly, and bake for 2 hours or until the internal temperature reaches 145 F.
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Transfer the pork loin to a serving platter and keep warm.
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Pour the cooking liquid from the pan into a bowl, skim off fat, and remove the bay leaf.
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Process the liquid with the vegetables in a blender until smooth.
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Pour the processed sauce into a saucepan and bring to a boil, stirring often.
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Slice the pork and spoon the sauce over it; refrigerate any leftovers.