Beer Braised Pork Loin

Peter Brady succinctly expressed it with the shrug of his shoulders and upper lip curled against his teeth when uttered in a Humphrey Bogartish voice, "Porkchopsh and appleshauce." 

Somehow the combination of succulent pork and sweet juicy apples are perfect together.  

Pair that with a spiced Autumn ale and you got yourself a little slice of heaven right there!



Beer Braised Pork Loin

1 Tablespoon Bacon Fat
1 Pork Loin Roast, About 5 Pounds
3 Cups Chopped Sweet Onion
2 Granny Smith Apples, Peeled and Diced
1 Tablespoon Spicy Guinness Mustard
12 Ounces Woodstock Autumn Ale
3 Teaspoons Tony Chachere Creole Seasoning
1 Bay Leaf

Rub pork loin all over with Tony Chachere Creole Seasoning.  Brown pork loin roast in hot fat in a large Dutch oven or roasting pan.  

Sauté onions until they start to brown.  Add apples and continue to sauté until softened.  Stir in mustard.  

Return pork to pan or Dutch oven and pour beer over top.  Cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. 

Place pork loin on a serving platter and keep warm.

Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour sauce into a saucepan and bring to a boil

Slice pork and serve with sauce ladled over top.  

Cranberry Apple Pork Loin Roast with Sour Cream Sauce

Cranberry Apple Pork Loin Roast with Sour Cream Sauce


1 (3 To 4 Lb) Boneless Pork Loin Roast
2 Cloves Garlic, Minced
1 Can Whole Cranberry Sauce
1/4 C Brown Sugar
1/2 C Apple Juice
2 Apples, Cored, Peeled And Coarsely Chopped
Salt And Pepper To Taste
1 Coup Sour Cream 


Place roast in slow cooker; rub all over with the minced garlic. 

Add remaining ingredients and cook on low for 7 to 9 hours. 

Pork should be about 160° when fully cooked.

Remove roast from crock pot and cover with foil.  

Mash the apples in the sauce with a hand masher or the back of a fork.

Remove a cup of sauce from the crockpot.  Allow to cool then mix in sour cream.  The mix the sour cream mixture in with the rest of the sauce.

Slice the roast and spoon sauce over slices.  Delish with rice.

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Pork Roast with Roasted Root Vegetables

Pork Roast with Roasted Root Vegetables

2 Cloves Garlic, Minced

Salt And Freshly Ground Black Pepper, Plus 1 Tablespoon Kosher Salt

1 Tablespoon Fresh Thyme Leaves

1/8 Cup Wasabi Mustard (Any Mustard Will Do)

1/8 Cup Brown Mustard (Any Mustard Will Do)

1 (3-Pound) Pork Roast

3 Small Fennel Bulbs, Tops Removed, cut into wedges

8 Carrots, Peeled, And Thickly Sliced 

6 Medium Potatoes, Quartered

2 Yellow Onions, Thickly Sliced

4 Tablespoons Good Olive Oil

4 Tablespoons Unsalted Butter, Melted

Preheat the oven to 425 degrees F.

In a food processor or blender, process garlic,  1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.






In a large roasting pan (I used a great big cast iron skillet), toss the fennel, carrots, potatoes, and onions with the olive oil, melted butter, salt, and pepper to taste. 

Place the vegetables in the oven and cook for 30 minutes. 

Toss the vegetables then add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer reads 160 degrees. 

Remove the meat from the pan and return the vegetables to the oven to keep cooking. 

Cover the meat with aluminum foil and allow it to rest for 15 minutes.

Slice meat and serve with vegetables.

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