October 19, 2009

Beer-roasted Pork Loin with Root Vegetables

Beer and pig. Two of the best things known to man, here combined in a sensation for the taste buds! Absolutely fabulous, the pork comes out juicy and tender and my husband even ate all of his vegetables! The basic pork recipe comes from the Food Network, but I've made several changes.

Note: I did not much like the sauce, so I did not include it in the recipe. I will keep experimenting to make a good beer sauce, but for now, try a gravy. I also did not include the ciabatta recipe. While the bread came out tasty, it did not come out as ciabatta. So I shall have to try again.


Pork loin
2 bottles amber beer
2 T butter
1/2 small onion, diced
2 cloves garlic, minced
1 t cumin
1/4 t allspice
1/4 c mustard (mix of honey and Dijon)
Dash of Worcestershire sauce
Dash of horseradish sauce
2 T oil
garlic and wine seasoning
1 T oil
1 zucchini
1 yellow squash
1/2 onion, sliced
1 orange pepper, sliced
8 small red potatoes, halved

Melt the butter in a saucepan. Add the diced onion and sautee until the onion begins to brown. Add the garlic, cumin, and allspice. Pour in the beer and bring to a boil. Mix in mustard, Worcestershire sauce, and horseradish. Simmer another minute or two, then remove from heat and cool to room temperature. Add pork to marinade and refrigerate. Marinate 12-24 hours, turning every few hours to ensure that the pork is evenly coated.

Preheat oven to 425 and slice the vegetables. Layer in the bottom of a roasting pan and sprinkle with salt, pepper, and garlic and wine seasoning.

Heat the oil in a skillet. Remove pork from marinade and pat dry. Rub with salt and pepper and brown in the skillet. Lay on top of the vegetables and bake 1hr or until a meat thermometer reads 150 degrees.

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