Beer Braised Pork Loin

Beer Braised Pork Loin

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"A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes."
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2 h 30 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
  3. Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
  4. Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
  5. Return pork roast to the pot and cover.
  6. Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
  7. Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
  8. Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
  9. Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.


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This recipe is fantastic, and the gravy at the end is just, well, GRAVY! However, we should be clear that the beer you use matters! Obviously, you should try different kinds to see what you li...

This was excellent, a great meal for a big crowd. It made gallons of gravy, which is a plus!! A couple of hints: I used a meat thermometer in the pork loin so it doesn't overcook and become dr...

My kids loved this, but they are not picky eaters. My gravy was thick when it came time to blend so I added some chicken stock to make more gravy and simmered it down to re-thicken. We served it...

Excellent meal! Came out much better than expected. The pork was particularly tender and moist. Used parsnips instead of carrots and the sauce was very sweet. Will use this recipe again.

This was phenomenal! I added some mushrooms and used a Blue Moon. Everyone loved it. Thanks for sharing!

Great dish, extremely flavorful. Lots of gravy! I would caution to watch the time on your loin in the oven. 2 hours was a little long for mine. I added a cup of chopped celery to my veg mi...

Amazing dish! I was a little bit concerned about the taste of the gravy, but after adding a little bit of water it came out perfect. The meat was so tender and juicy. I'll definitely doing it ag...

I made this for Xmas supper and everyone loved it! I cooked in a roaster on 250 for 5 hours. Very flavorful and tender. Thanks for sharing! Definitely a keeper in my favorite recipes. :0)

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