Cooking with Beer - Beer Braised Pork Loin

Peter Brady succinctly expressed it with the shrug of his shoulders and upper lip curled against his teeth when uttered in a Humphrey Bogartish voice, "Porkchopsh and appleshauce." 


Somehow the combination of succulent pork and sweet juicy apples are perfect together.  

Pair that with a spiced Autumn ale and you got yourself a little slice of heaven right there!




Beer Braised Pork Loin

1 Tablespoon Bacon Fat
1 Pork Loin Roast, About 5 Pounds
3 Cups Chopped Sweet Onion
2 Granny Smith Apples, Peeled and Diced
1 Tablespoon Spicy Guinness Mustard
12 Ounces Woodstock Autumn Ale
3 Teaspoons Tony Chachere Creole Seasoning
1 Bay Leaf

Rub pork loin all over with Tony Chachere Creole Seasoning.  Brown pork loin roast in hot fat in a large Dutch oven or roasting pan.  

Sauté onions until they start to brown.  Add apples and continue to sauté until softened.  Stir in mustard.  

Return pork to pan or Dutch oven and pour beer over top.  Cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. 

Place pork loin on a serving platter and keep warm.


Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour sauce into a saucepan and bring to a boil.

Slice pork and serve with sauce ladled over top.