Realizing that I recently did a Herbed Pork Loin, I originally intended to slice this loin into thick chops and then grill them. Faced with a blustering windstorm yesterday, I reevaluated the wisdom of tying myself to the porch rail with a safety line and playing with fire.
Really, I enjoy sharing yummy food, and other wacky stuff about my merry-go-round life. Being blown halfway across Texas would not be conducive, I think.
So I decided to cook inside!
Braising is one of the most wonderful ideas I’ve run across lately, and since it works so well with beef, I figured pork would work equally well. And how can it possibly be bad to cook with beer?
Begin by browning the loin in a heavy pan, preferably one that can go right into the oven. I lurves my Dutch Oven!
A little salt, pepper, and olive oil here.
I like to turn it onto the side so that gets browned also. I prop it up with tongs so I don’t have to hold it!
Slice some onion. I like the purple.
When the meat is a lovley golden brown, disperse the onion over and around it, and pour a bottle of beer on top.
Welcoming back an old friend is always fun, don’t you think!
Cover, and bake at 250 – 300F. About an hour before you want to serve, throw in some small new potatoes. Make sure the potatoes are in the liquid, and continue baking until the potatoes are tender, and the meat is basically just falling apart.
The Holy Grail Ale did NOT disappoint. This made a delicious gravy for the meat. I could have sliced the potatoes in half to absorb a little more of the juices. Maybe I’ll do that next time. Because there WILL be a next time!