Beer-Braised Pork Roast Recipe
Category: Main Courses
Serves: 4
This hearty and flavorful Beer-Braised Pork Roast is perfect for creating a comforting meal for family or friends. Marinated in beer and slow-cooked with aromatic herbs, spices, and vegetables, this dish boasts an irresistibly tender texture and rich flavor.
Ingredients and Nutritional Information
| Ingredient | Quantity | Nutritional Info (approx. per serving) |
|---|---|---|
| Boneless pork loin roast (Arista) | 8 kg | High in protein, moderate in fat |
| Pale beer | 1 L | Adds flavor with minimal calories |
| Onion | 1 | Low-calorie, rich in antioxidants |
| Carrot | 1 | Source of beta-carotene and fiber |
| Celery stalks | 2 | Low-calorie, rich in vitamins A, K, and C |
| Garlic | 1 clove | Heart-healthy, anti-inflammatory |
| Fine salt | To taste | Enhances flavor |
| Extra virgin olive oil | 4 tbsp | Healthy fats and antioxidants |
| Fresh sage | 3 leaves | Aromatic and anti-inflammatory properties |
| Fresh rosemary | 1 sprig | Adds a fresh, earthy flavor |
| Fennel seeds | 1 tsp | Aids digestion |
| Juniper berries | To taste | Adds a unique piney flavor |
| Whole black peppercorns | To taste | Adds depth and spice |
| Pancetta | 50 g | Adds richness and savory notes |
| All-purpose flour | 1 tbsp | Thickens the sauce |
Instructions
Marinate the Pork Roast (Night Before)
- Wrap the pork loin roast in thin slices of pancetta, ensuring an even coverage. Secure the pancetta using kitchen twine. Insert a sprig of rosemary under the twine for added flavor.
- Prepare the vegetables: wash, peel, and chop the carrot, onion, and celery into small chunks.
- Place the roast and chopped vegetables into a large, non-reactive container. Add the beer, a few juniper berries, and whole black peppercorns. Cover the container tightly with plastic wrap. Refrigerate overnight to allow the flavors to meld.
Cook the Pork Roast
- Remove the roast from the marinade, pat it dry with paper towels, and reserve the marinade for later use.
- Create a herb rub by finely chopping the sage, rosemary, and garlic. Mix with fennel seeds, a pinch of salt, and freshly ground black pepper. Rub this mixture over the roast, pressing gently to ensure it adheres.
- Heat 3 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Sear the roast on all sides until golden brown.
- Add the marinated vegetables to the pot and cook for 10 minutes, stirring occasionally.
- Gradually pour in the reserved beer marinade, one ladle at a time. Reduce the heat to low, cover the pot, and cook the roast for approximately 1 hour. Turn the roast occasionally to ensure even cooking.
Check for Doneness
- Test the roast by inserting a wooden skewer into the thickest part. If the juices run clear or white, the pork is cooked. If the juices are pink, it needs more time.
- Avoid overcooking, as this can result in dry meat.
Prepare the Sauce
- Once the roast is cooked, remove it from the pot and set it aside to rest, tented with foil.
- Blend the cooking liquid and vegetables into a smooth sauce using an immersion blender. Strain the sauce through a fine sieve into a saucepan.
- To thicken the sauce, dissolve 1 tablespoon of flour in a small amount of water and whisk it into the sauce. Simmer until it reaches your desired consistency. Adjust the seasoning with salt to taste.
Serve
- Slice the roast into even portions and arrange them on a serving platter.
- Drizzle the beer reduction sauce generously over the slices. Garnish with additional fresh rosemary or sage leaves for an elegant touch.
- Pair with roasted potatoes, steamed vegetables, or a fresh green salad for a complete meal.
This Beer-Braised Pork Roast is a show-stopper, offering a tantalizing blend of savory, herby, and subtly sweet beer-infused flavors. It’s the perfect centerpiece for any special occasion or comforting family dinner.
Keywords: Beer-Braised Pork Roast, Pork Roast Recipe, Main Course Recipes, Slow-Cooked Pork, Beer Marinade Recipes, Comfort Food Recipes
