Easiest Way to Make Making Back Bacon From Pork Loin

Beer Braised Pork Loin

I rubbed the pork loin with a store bought barbeque rub and placed it in a glass baking pan.

Recipe Summary Beer Braised Pork Loin

A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.

Ingredients | Making Back Bacon From Pork Loin

3 tablespoons vegetable oil

1 (5 pound) boneless pork loin roast

3 cups chopped onion

5 carrots, chopped

1 (12 fluid ounce) can or bottle beer

2 teaspoons salt

¼ teaspoon ground black pepper

1 bay leaf

4 whole cloves

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.

Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.

Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.

Return pork roast to the pot and cover.

Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.

Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.

Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.

Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

Info | Making Back Bacon From Pork Loin

prep: 10 mins cook: 2 hrs 20 mins total: 2 hrs 30 mins Servings: 8 Yield: 8 servings

TAG : Beer Braised Pork Loin

Meat and Poultry Recipes, Pork,

Images of Making Back Bacon From Pork Loin

Making Back Bacon From Pork Loin : Curing your own pork loin is so much better than buying ready made bacon as there are a number of options to really maximise flavour and texture which put the pork back into the refrigerator and leave it for 24 hours.