Irish Beer Braised Pork Loin
2 hrs 20 min
A beer-braised pork loin with a rich, reduced pan sauce of Guinness, balsamic vinegar, and Irish ale.
| prepPreheat oven to 425°F / 220°C | |||||
| 3–4 lb / 1.4–1.8 kg boneless pork loin with fat cap | Score fat cap, season with salt & pepper | Brown pork in oil, 2–3 min per side | Whisk braising liquid, pour over pork, tuck in garlic | Roast 425°F / 220°C 15 min, then 300°F / 150°C 1 hr 45 min to 145°F / 63°C | Rest pork, discard bay leaves, reduce sauce 8–10 min |
| Salt | |||||
| Freshly ground pepper | |||||
| 45 ml vegetable oil | |||||
| 355 ml beer (half Guinness Blonde, half Smithwick's Red Ale) | |||||
| 45 ml balsamic vinegar | |||||
| 1 teaspoon oregano | |||||
| 30 ml honey or brown sugar | |||||
| 3 cloves garlic, minced | |||||
| 1 1/2 teaspoons paprika | |||||
| 1 teaspoon Italian seasoning | |||||
| 2 bay leaves | |||||
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