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Beer Braised Pork Loin


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  • 2-lb. pork loin roast
  • 1 1/2 C. chopped onion
  • 3 carrots, pared and diced
  • 10 oz. dark beer
  • 1 t. salt
  • 1/4 t. pepper
  • 1 bay leaf


Adapted from


Step 1

Brown pork roast in hot oil in a large dutch oven. Drain all but 3 T. of fat from pan. Saute onions and carrots until softened; stir in beer, salt, pepper, and bay leaf. Return pork to dutch oven and cover tightly. Bake at 350° for 2 hours or until pork is tender.

Pour cooking liquid from pan into large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; cover and process at low speed until smooth.
Pour processed beer sauce into a saucepan. Bring to a boil, stirring often. Spoon over sliced pork.

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