Beer-Braised Pork Loin Roast

Square overhead shot of a pork loin roast in a dutch oven on a table

5 from 1 vote

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

Course Dinner

Cuisine American

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

Prep Time 30

Cook Time 1 15

Resting Time 10

Total Time 1 55

Servings people

Calories 475kcal

Author Blair Lonergan

Ingredients

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