BEER-BRAISED PORK LOIN WITH HERBS DE PROVENCE

Pork loin is a lean cut similar to chicken breast, requiring careful cooking and seasoning to keep it juicy and flavorful. This recipe braises pork loin in a fragrant beer-based sauce enriched with Herbs de Provence, creating tender meat and a rich, aromatic sauce perfect for a comforting meal.

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🥣 Ingredients

• 500 g pork loin (whole piece)
• 1 large onion, finely chopped
• 1 stalk leek (white part), sliced
• 1 carrot, sliced
• 200 ml light beer (mild, not too bitter; e.g., Peroni)
• 35 g all-purpose flour (about 2 tbsp)
• 2 tbsp oil
• Herbs de Provence (crushed)
• Granulated garlic
• Sweet paprika
• Ground black and green pepper
• Chili powder
• Salt

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Instructions

1. Prepare the Pork Loin

• Remove any white membranes from the pork loin.
• Let it rest at room temperature for at least 1 hour to ensure even cooking.
• On a clean surface, mix paprika, black and green pepper, granulated garlic, chili powder, salt, and a generous amount of crushed Herbs de Provence.
• Roll the pork loin thoroughly in this seasoning mix, covering all sides.

1. Sear the Pork

• Heat oil in a heavy pan or Dutch oven.
• Brown the pork loin on both sides for about 3 minutes per side.
• Sear the ends for 1 minute each.
• Remove pork from the pan and set aside.

1. Prepare the Vegetables and Sauce Base

• In the same pan, sauté onion, leek, and carrot slices for 10 minutes, stirring frequently.
• Scrape the bottom of the pan to release browned bits for flavor.

1. Braise the Pork

• Return pork loin to the pan.
• Pour beer and 250 ml water around the edges so liquid covers half the pork.
• Add 1/4 tsp Herbs de Provence and salt to the liquid.
• Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, turning the pork halfway through.

1. Prepare the Sauce

• Remove pork and cover with foil to keep warm.
• Strain the cooking liquid through a fine sieve, pressing vegetables to extract all juices (~450 ml).
• Dissolve flour in a few tablespoons of cold water.
• Whisk flour mixture into the strained sauce and simmer gently for 5 minutes, stirring constantly until thickened.
• If lumps appear, strain sauce again through a fine sieve.

1. Serve

• Slice pork loin thinly.
• Serve over creamy mashed potatoes.
• Spoon generous amounts of the beer-herb sauce on top.
• Garnish with chopped parsley and freshly ground black pepper.

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💡 Tips

• Allow pork to come to room temperature before cooking to ensure even doneness.
• Browning the meat and vegetables adds depth of flavor to the sauce.
• Use mild beer to avoid bitterness overpowering the dish.
• Whisk the flour slurry well and strain sauce if needed for smoothness.
• Serve with buttery mashed potatoes for a classic combination.

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📝 Final Thoughts

This beer-braised pork loin with Herbs de Provence balances lean, tender meat with a deeply flavored, aromatic sauce. It’s a comforting, elegant dish that elevates a simple cut into a memorable meal perfect for family dinners or special occasions.