Beer Braised Pork Loin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 3, 2015
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.
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Reviewed: Dec. 26, 2013
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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Reviewed: Aug. 26, 2012
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 over mashed potatoes and it was really good. Can't wait for my husband to eat it!
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Reviewed: Aug. 1, 2012
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 dry. 170 degrees is perfectly done. I omitted the cloves (not to my taste), and when making the gravy, I threw about 1/3 cup of flour in the blender with everything else, and then cooked it all together on the stove for a few minutes to help it thicken. Delicious on mashed potatoes!
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Cooking Level: Intermediate

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Reviewed: Apr. 29, 2012
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 like best, but for me this recipe was 10x better with a porter than with a Bud Lite. Also, 4 cloves was too much for my taste. two was perfect! Overall, great recipe that allows you the flexibility to make it your own! This will be a regular for my home when we entertain!
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