Beer Braised Pork Loin

1. 1

   Preheat an oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.

4. 4

   Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.

5. 5

   Return pork roast to the pot and cover.

6. 6

   Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.

7. 7

   Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.

8. 8

   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.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.