Come to dinner... for Beer Braised Pork

This crowd pleasing Beer Braised Pork Roast is extremely tender and delicious. Braising has always been one of my favorite ways to cook. The secret to this technique is to always make sure you brown the meat first. This seals in all the juices and adds great flavor to the sauce while cooking.

Braised Pork Roast can be made a variety of different ways but I love braising in beer. I usually serve this with red cabbage and fingerling potatoes ... and of course with a glass of my favorite Irish beer.


Beer Braised Pork

Ingredients:
6 pounds boneless pork center cut loin, well trimmed & rolled
2 tablespoons canola oil
2 tablespoons Kosher salt
1 tablespoon whole peppercorns
1 tablespoon caraway seeds
¼ cup canola oil
3 12-ounce bottles Guiness Stout or a dark beer
1 cube vegetable bouillon, crushed
4 large dried sage leaves

In a food processor, coarsely chop the salt, peppercorns and caraway seeds. Lightly coat pork loin with canola oil on all sides and rub ⅔ mixture over the top and sides of pork loin.

Place fat-side-up, in a sauté pan, sear the meat on all sides in ¼ cup of oil until brown. Remove the meat to a large roasting pan. Place roasting pan in a preheated oven set at 450 degrees F and roast for 15 minutes.

Remove roasting pan from oven and pour 2 bottles of beer into the pan. Add vegetable bouillon and sage leaves.
Reduce heat to 350 degrees F and place roast back into the oven for 1 hour or until meat thermometer reads 155 degrees. During the hour that the roast is cooking, baste pork loin several times, adding beer if necessary.

Remove roast from oven and let rest for 15 minutes before carving. Pour juice through a strainer and add remaining beer, spice mixture. In a small saucepan, reduce sauce until thickened.

8 to 10 servings

This roast is near perfect. It just needs good friends & family to help you eat it. So, come to dinner...