(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK LOIN RECIPES>>>>> >  Beer Braised Pork Loin



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


The Berghoff Café Cookbook
by Carlyn Berghoff & Nancy Ross Ryan

I grew up eating pork roast more often than chicken, which, for many years, was more expensive than meat in my family's restaurants. That's because until the 1950s, chickens were raised on family farms and valued for their eggs. Modern poultry mass-production changed all that. And today's pork is a lot leaner than the pork of my childhood. This roast has the flavors of our family dinners at Grandmother Carlyn's house, but just a fraction of the fat. Some love fennel seeds, some don't, so I made it optional.
Serves 8 to 10


    • 1 (4½- to 5-pound) pork loin roast
    • 1 tablespoon kosher salt
    • 2 teaspoons cracked black pepper
    • 3 tablespoons vegetable oil
    • 2 cups sliced onion
    • 1 tablespoon minced fresh garlic
    • 3 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
    • 1 (12-ounce) bottle Berghoff Original Lager Beer
    • 1 tablespoon fennel seeds, toasted and crushed (optional)


Season the pork liberally with salt and pepper.

Heat 2 tablespoons of the oil in a Dutch oven with a lid over medium-high heat; sear the pork, turning it, until browned on all sides, about 8 minutes. Remove the roast, place on a plate, and set aside.

Remove the excess fat from the Dutch oven and add the remaining tablespoon of oil. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and cook for 1 minute.  Add the apples and cook until they are golden brown, about 5 minutes.
Deglaze the pan by adding the Berghoff beer; bring the beer to a boil and add the fennel seeds if desired.
Return the seared pork loin to the Dutch oven and bring the liquid to a simmer. Cover the pot, decrease the heat to low, and simmer until fork tender, 2 to 2½ hours.
Remove from the heat. Place the roast on a plate, loosely covered with foil. Pour the pan sauce into a 1-quart glass measuring pitcher and skim the excess fat off the top. Puree if desired. Transfer the sauce to a 1-quart saucepan and heat to a simmer.

Serve the pork sliced, with Applesauce and Asparagus Vinaigrette. You can also cut into chunks or shred it over cooked noodles with the pan sauce. You can slice leftover pork and serve it as a sandwich on rye bread with mustard, accompanied by coleslaw.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages