Pork loin roast in beer

This is one of my favorite recipes for when we have people over. It’s very easy to make (even tough it involves some torture waiting time with the kitchen filled with delicious smells) and I always enjoy the result. I will say, investing on a good piece of meat is totally worth it.

– one pork loin (1 to 1.5 lb)
-1/2 cup olive oil (extra virgin, if possible)
– 7 large cloves of garlic
– 1 tsp cumin
– 2 bay leaves, cut in small pieces (center vein removed)
– salt
– 1 beer (I like to use amber ales, but you should experiment with this to find your own favorite)
– 2 carrots, shredded
– 1 onion, cut in rings
– 1 tbsp all-purpose flour
– 1/4 cup water

The first step involves a mortar and pestle. If you don’t have one, use some kind of plastic cup as a container and the back of a wooden spoon as the pestle. Place garlic, cumin, bay leaves, salt, and a small amount of olive oil in a mortar and crush everything into a paste. It should look like this:

Add a small amount of beer and mix well.

Rub the pork loin with this mixture and refrigerate for 1 hour. Preheat the oven to 350F (180ºC), then place the carrots and onions underneath the pork loin. Add the remaining beer and olive oil.

Roast in the oven for 1hr to 1.5hr, or until the internal temperature reaches 160F (70ºC). Remove the loin from the tray, but do not cut it immediately! Let it rest for 5 to 15 min (or as long as you can wait). In the mean time, dissolve the flour in the water, add it to the pan juices and return to the oven until thickened (those 10 min you’re letting the meat rest should do). Finally, cut the meat, serve with the sauce and enjoy the compliments.



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