Beer-Braised Pork Loin Roast

Tender and juicy, this beer-braised pork loin roast transforms an affordable cut of meat into a delicious comfort food dinner. Prepare it in a Dutch oven or in a Crock Pot, and finish it off with a quick pan gravy and a side of cornbread!

Nothing beats the comfort of a juicy and tender roast pork loin. The aroma that wafts through your home as it cooks is like a warm hug from your grandmother! This melt-in-your-mouth easy dinner recipe yields succulent pork loin and a quick, optional pot roast gravy infused with the flavor of drippings and beer, for the ultimate Sunday supper!

How to Cook a Pork Loin so It Doesn’t Dry Out

Braising (also called “pot roasting”) is a low and slow cooking method that begins with dry heat and ends with moist heat. First, the pork is seared at a high temperature in a heavy-bottomed Dutch oven to attain a caramelized crust (dry heat). Next, the pot is covered, and the pork loin finishes cooking in liquid at a lower temperature (moist heat).

The slow cooking method helps soften and tenderize the muscle fibers and connective tissue, resulting in a moist, flavorful pork loin roast.

The Best Meat for Pork Pot Roast

You can use many different cuts of meat for a pork roast, including a pork shoulder (or Boston butt), a sirloin roast, or a boneless pork loin roast. Here I opted for the boneless pork loin roast, which is smaller and more tender than the pork shoulder. As a result, the loin cooks faster and doesn’t need the extended slow roasting time required with a pork shoulder (or Boston Butt).

How long does a pork loin take to bake at 350?

As a general rule of thumb, you want to cook the boneless pork loin roast at 350°F for about 20 minutes per pound. In this case, a 4-lb. roast needs about 1 hour, 20 minutes in the oven. Always check the roast early, though. The heat of the Dutch oven often speeds up the cooking time, so you might find that your pork is done within about 70 minutes.

What temperature should a pork loin roast be cooked to?

Ultimately, an instant read meat thermometer is the best way to know when your pork loin is perfectly cooked. It’s done when it reaches an internal temperature of 145˚F on an instant-read thermometer. Since the temperature of the meat will increase slightly as it rests, it’s fine to pull the pork out of the oven when it gets to about 140˚F.

Recipe Variations

• Alternate Slow Cooker Instructions: Follow the recipe instructions through step 5 (browning the pork, cooking the vegetables, and deglazing the pot). Transfer the vegetables and any pan juices from the Dutch oven or skillet to a large slow cooker. Place the pork on top of the vegetables, add the beer, thyme, rosemary, and bay leaves. Season with salt and pepper. Cover the Crock Pot and cook on HIGH for 1 ½ – 2 hours or on LOW for 3-4 hours, or until the meat reaches an internal temperature of 145˚F.
• Use a 3-4 lb. pork sirloin roast; the cooking instructions remain the same.
• Season the meat with your favorite herbs. Other good options include parsley, oregano, chives, and basil. You can also make your own spice rub to add to the roast or to season the flour, which might include paprika, onion powder, garlic powder, cayenne, or chili powder.
• Use chicken broth (or low-sodium chicken broth), chicken stock, and/or apple cider in lieu of the beer.

Tips for the Best Pork Loin Roast Recipe

• We prefer a light lager, such as Coors Light, since it gives the pork a mild flavor. If you prefer a stronger beer flavor in your dish, use a bolder, darker beer. Pale ales will also work well!
• Use a Dutch oven that’s at least 6-7 quarts so that it can accommodate all of the ingredients. This is the one that I like.
• Cook the pork roast covered in the Dutch oven to trap the moisture in the pot and keep the pork roast from drying out. Tender and juicy is the ultimate goal!
• Check the meat early, since the efficient heat of the Dutch oven often speeds up the cooking time. As a general rule of thumb, you want to cook the boneless pork loin roast at 350°F for about 20 minutes per pound. That said, a 4-lb. roast might be done in as little as 70 minutes.
• The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F.
• Let the meat rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
• Garnish with chopped fresh herbs for a bright, colorful touch at the end.

More Pork Loin Recipes to Try

Dutch Oven Pork Roast with Gravy

2 hours hrs 15 minutes mins

4-Ingredient Pork Loin Roast

1 hour hr 25 minutes mins

Balsamic Glazed Pork Loin

50 minutes mins

Beer-Braised Pork Loin Roast

5 from 1 vote

Prep: 30 minutes minutes

Cook: 1 hour hour 15 minutes minutes

Resting Time 10 minutes minutes

Total: 1 hour hour 55 minutes minutes

Servings 6 people

Calories 475 kcal

Tender and juicy, this beer-braised pork loin roast transforms an affordable cut of meat into a delicious comfort food dinner!

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Ingredients

  

1x2x3x

• ⅓ cup all-purpose flour
• Salt and pepper, to taste
• 4 lb. boneless pork loin roast
• 1 tablespoon butter
• 2 tablespoons olive oil
• ½ cup apple cider vinegar
• 5 carrots, peeled and cut into 2-inch pieces
• 2 onions, thinly sliced
• 4 large ribs celery, cut into ½-inch crescents
• 2 cloves garlic, minced
• 3 cups (24 ounces) beer
• 4 sprigs fresh thyme (or ¼ teaspoon dried)
• 4 sprigs fresh rosemary (or ¼ teaspoon dried)
• 2 bay leaves

OPTIONAL GRAVY:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 – 1 ½ cups of juices/drippings from the pot

Instructions

• Preheat oven to 350°F.
• Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper or on a large, rimmed baking sheet. Pat the roast dry with paper towels; dredge it in the flour mixture.
  
• Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Sear the pork on both sides (about 4-6 minutes per side), just until a nice golden-brown color develops and the meat releases easily from the pan. You don’t need to cook the meat all the way through since it will finish in the oven. Remove the pork to a plate.
  
• Reduce the heat to medium and add the vinegar, scraping with a wooden spoon to deglaze the pan (loosening the browned bits from the bottom).
  
• Add the carrots, onion, celery, and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes).
  
• Place the pork on top of the vegetables. Add the beer, thyme, rosemary, and bay leaves. Season with salt and pepper, cover with a lid, and bake in the 350°F oven for a total of about 70-80 minutes (about 20 minutes per pound), or until the meat reaches an internal temperature of 145˚F.
  
• Let the pork rest for 10-15 minutes before slicing and serving.
  

FOR THE OPTIONAL GRAVY:

• Strain the juices and drippings from the pot. Melt the butter in a skillet over medium heat until bubbly. Whisk in the flour and cook for 30 seconds. While continually whisking, gradually add the juices until the gravy reaches the desired consistency.
• Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.

Notes

• Alternate Slow Cooker Instructions: Follow the recipe instructions through step 5 (browning the pork, deglazing the pot, and cooking the vegetables). Transfer the vegetables and any pan juices from the Dutch oven or skillet to a large slow cooker. Place the pork on top of the vegetables, add the beer, thyme, rosemary, and bay leaves. Season with salt and pepper. Cover the Crock Pot and cook on LOW for 3-4 hours or on HIGH for 1 ½ – 2 hours, or until the meat reaches an internal temperature of 145˚F.
• We prefer a light lager, such as Coors Light, since it gives the pork a mild flavor. If you prefer a stronger beer flavor in your dish, use a bolder, darker beer. Pale ales will also work well!
• Use a Dutch oven that’s at least 6-7 quarts so that it can accommodate all of the ingredients. This is the one that I like.
• Cook the pork roast covered in the Dutch oven to trap the moisture in the pot and keep the pork roast from drying out. Tender and juicy is the ultimate goal!
• Check the meat early, since the efficient heat of the Dutch oven often speeds up the cooking time. As a general rule of thumb, you want to cook the boneless pork loin roast at 350°F for about 20 minutes per pound. That said, a 4-lb. roast might be done in as little as 70 minutes.
• The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F.
• Let the meat rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
• Garnish with chopped fresh herbs for a bright, colorful touch at the end.

Nutrition

Serving: 1/6 of the porkCalories: 475kcalCarbohydrates: 13gProtein: 69gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 196mgSodium: 222mgPotassium: 1432mgFiber: 3gSugar: 4gVitamin A: 8705IUVitamin C: 8mgCalcium: 57mgIron: 2mg

Keyword: boneless pork loin roast, pork loin roast, pork loin roast recipe, roast pork loin

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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