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BEER PORK LOIN RECIPE

BEER PORK LOIN RECIPE

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Beer-Braised Pork Loin Recipe: Tender, Juicy, and Packed with Flavor đŸș🐖

If you’re looking to elevate your pork game with minimal effort but maximum flavor, this Beer-Braised Pork Loin recipe is about to become a staple in your kitchen. Marrying the rich, malty depth of beer with the natural savoriness of pork loin creates a dish that’s tender, juicy, and perfect for any occasion—from cozy family dinners to weekend gatherings.

Whether you’re a beer lover or just a fan of simple, satisfying food, this dish delivers on all fronts. The alcohol cooks off, leaving behind a subtle, complex flavor that turns this lean cut into something truly memorable.

đŸș Why You’ll Love This Beer Pork Loin Recipe

  • Tender and juicy: Slow-braising keeps the pork incredibly moist and full of flavor.
  • Minimal ingredients, big taste: Just a few pantry staples and your favorite beer are all you need.
  • Versatile: Perfect with mashed potatoes, roasted veggies, or sliced for sandwiches.
  • Make-ahead friendly: Great for meal prepping or next-day leftovers.

📝 Ingredients

Serves 4–6

  • 2 to 2.5 lb pork loin (not tenderloin)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional)
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 bottle (12 oz) beer (lager, ale, or dark beer depending on your flavor preference)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar (optional, for a hint of sweetness)
  • Fresh thyme or rosemary sprigs (optional)

👹‍🍳 Instructions

1. Prep and Season the Pork

Pat the pork loin dry with paper towels. Rub it all over with olive oil, salt, pepper, garlic powder, and paprika.

2. Sear for Flavor

In a large oven-safe Dutch oven or skillet, sear the pork loin over medium-high heat for 3–4 minutes per side, until golden brown. Remove and set aside.

3. Sauté Aromatics

In the same pan, add the sliced onion and garlic. SautĂ© for 2–3 minutes until fragrant and slightly softened.

4. Deglaze with Beer

Pour in the beer, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard and brown sugar (if using).

5. Braise

Return the pork loin to the pan. Add fresh herbs if using. Cover with a lid or foil and transfer to a preheated oven at 325°F (160°C). Braise for 1.5 to 2 hours, or until the pork reaches an internal temperature of 145°F (63°C) and is tender.

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6. Rest and Serve

Remove the pork from the oven and let it rest for 10 minutes before slicing.