Sunday, 23 September 2012
Recipe - Roast Loin of Pork with Beer
This is another recipe from the book, Cooking with Beer, Favorites of Newfoundland and Labrador. As it is Sunday and a TV sports day plus Teena will be getting home around 7 this evening and likely hungry after a weekend away in Halifax with her university friends and her sister, I wanted something easy to make.
This recipe looks easy and delicious! Here's what you need.
2 lbs of Pork Loin
1 clove of garlic (I'll use more)
8 oz Honey Brown Beer
1 oz lard (I'll use olive oil)
8 oz Beef Stock
2 Onions Quartered
Salt and Pepper.
As you prepare the meat, preheat the oven to 425 degrees.
Cut a criss-cross pattern into the loin, then mix the garlic, salt and pepper together and rub it over the surface of the pork.
Brown the meat on all sides in a pan with the lard (or olive oil).
Place in a baking dish. Cover with the beef stock and beer, then roast for 45 minutes.
Then add the onion, reduce the heat to 350 and cook for another 45 minutes. It's your choice if you wish to thicken the juices with flour or corn starch.
I chose not to thicken the juices. The dish was very flavourful and the meat was so tender. I had the onions as a side dish and they too were quite tasty.
Yet another dish that Teena would like me to cook again.
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