Roasted Pork Loin
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Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 ½ to 2 pounds poneless pork loin, rolled and tied
  • ½ cup diced onion
  • ½ cup diced shallot
  • 2 whole garlic cloves
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 8 ounces dark beer
Instructions
  1. Combine herbs, salt and pepper in a bowl. Coat the pork well with the mixture, wrap the pork in parchment paper and refrigerate 2 hours or more.
  2. Preheat an oven to 325 degrees. Remove the pork from the refrigerator and pat it dry with paper towels. Heat the oil in a casserole or heavy bottomed pot to fit the pork and sear the roast until it is well browned.
  3. Transfer the pork to a platter or pan and pour off all but 2 T of the fat in the pan. Sauté the onion, shallot and garlic until aromatic. Deglaze the pan with the beer. Return the pork to the pan and bring the liquid to a boil.
  4. Cover the pot and braise it in the oven for about 45 minutes, or until a thermometer reads about 140 degrees. Remove the pork from the pot and transfer it to a heated serving platter. Let the roast rest for at least 10 minutes.
  5. Degrease the braising liquid and puree the liquid with a hand held blender. Season the liquid with salt and pepper. Serve it with the roast.
Recipe by In Good Taste at http://ingoodtaste.kitchen/pair-beer-with-fall-flavors/