Beer pork roast a hit
Beer and a Crock Pot save the pork loin.
By Jim Hillibish
My butcher tells me pork loin is the top-selling meat in his case. Maybe that's because it can be bone in or out pork roasts, pork chops, pork steaks and back bacon. We call that Canadian bacon.
Nothing like a pork loin stirs your imagination, especially on sale.
I decided to throw out everything and start from scratch. I know, that's always taking a chance, hence my flatbread pizza made with mushroom soup. Let's just say you needed a bowl.
I came up with an Asian marinade including honey and soy sauce with obligatory garlic. The piggie spent the night bathing in it. Then I seared it on all sides over high heat. The final step is the surprise — Crock Pot.
The marinade went into the pot with a bottle of Canadian beer, Labatt's. Pork loin was brought by English settlers to Canada, settlers bearing gifts of pigs. The beer was fitting.
I didn't have enough time for the required 6 to 8 hours cooking length. So I shortened it to two hours on high, covered, and stuck a thermometer into it in case that wasn't enough.
With an hour to go, I added cubes of potatoes, carrots and onions. By then, the aroma had our dog Lily wagging and watching my every move.
It was perfect. The sauce made rich gravy, and the roast sliced in pieces and wasn't stringy.
The fat on the top had dissolved, adding juiciness.
Time for the critic: "This is the best pork roast you've made," said my wife, with her mouth full. Lily was too busy on her "I wanna" dance to comment.
JIM'S PORK LOIN
1 pound boneless pork loin
2 fresh rosemary sprigs or 1 teaspoon dried
1/4 cup soy sauce
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, diced
1 tablespoon honey or brown sugar
1 bottle beer, 12 ounces
Cut vegetables (potatoes, onions, carrots, etc.)
Mix marinade. Add pork and refrigerate overnight, turning occasionally.
Oil a heavy skillet, heat to just before smoking and sear the loin on all sides, about 5 minutes total. Place in a Crock Pot on high with marinade and the fat side up. Pour over beer. Cover and cook for an hour. Then add vegetables and cover and cook for another hour. It's done when a meat thermometer shows 160 degrees.
Remove liquid from the pot to a saucepan and mix 1 tablespoon flour into 3 tablespoons juice. Whisk to combine, then pour into simmering juices, whisking until thickened.
Read more: http://www.cantonrep.com/article/201...#ixzz2juvFCsoP