Braised pork loin recipe

Braised pork loin recipe

Postby heckman » Sun Dec 16, 2012 10:29 pm

Combine in a 1-gallon zip-top bag for 24 hours:
- 2 pork tenderloins, about 1 lb each (I didn't actually check)
- 1 bottle Sam Adams Winter Lager
- 1 bottle Woodchuck Winter cider
- bundle of rosemary, sage, and thyme

Preheat oven to 350F.

Drain pork, reserving liquid & herbs. Roll in BBQ rub (Shigs!) and brown sugar, then brown on all sides (1 at a time) in a little oil in deep oven-safe pan.

Remove pork to a plate, reduce heat and add to pan:
- 1 Tbsp bacon drippings
- 1 medium-large onion, sliced very thin
- 5 cloves garlic, chopped into about 4 chunks each
Cook until onions are softened, about 10 minutes.

Return pork to the pan, pour in reserved liquid and herbs, plus 2 bay leaves. Cover and bake 45 minutes.

Remove pork to platter and let stand 15 minutes before slicing. Move pan to stove top and remove herbs and bay leaves. Cook over high heat to reduce the braising liquid to a sauce. Add about 1 tsp flour or cornstarch mixed with water to help thicken the sauce.

Note - all measurements except the beer & cider were eyeballed.
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