TweetI’ve always been a little afraid of cooking pork roast. No matter how vigilant I am, it always seems to turn out dry and tasteless. I know it’s my skills that are at fault — when other people cook pork, it turns out juicy, flavorful and delicious. Because it’s one of the least expensive types of roasting meat, I gaze…
Posts by BeerMaven:
- 2 1-pound pork tenderloins
- 1 bottle of microbrew beer
- 2 small apples, peeled, cored and sliced
- 2 small sweet onions, sliced thin
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup fresh sage leaves, chopped
- Sea salt and freshly ground pepper to taste
- 1/3 cup Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/4 teaspoon cinnamon
I’ve always been a little afraid of cooking pork roast. No matter how vigilant I am, it always seems to turn out dry and tasteless. I know it’s my skills that are at fault — when other people cook pork, it turns out juicy, flavorful and delicious. Because it’s one of the least expensive types of roasting meat, I gaze longingly at the pork loin on sale at the grocery store, knowing I’ll just ruin it if I try to cook it.
I didn’t understand the source of the problem until, in a final attempt to succeed with roasted pork loin, I tried this recipe. Wowza! The roast came out perfectly the very first time. The secret was in the beer. I’d never tried a beer marinade on pork before and didn’t realize how well it locks in the juices and adds a deep smoky flavor to the meat.
I like to serve this roast with red cabbage slaw and crusty brown bread, but it would also pair well with green salad, roasted new potatoes or wild rice pilaf. The pork needs a quality beer for the marinade and to serve with the meal; I like the variety I find at microbrew beer clubs. If you’re new to beer clubs, check out one of the sites that posts beer club reviews.
Beer-Marinated Grilled Pork Roast with Apples & Onions
- Score the tops of the pork loins lengthwise with 1-inch-deep diagonal slits about 1 inch apart. Place the loins in a 9 x 13-inch glass baking dish.
- Pour the beer over the top of the loins and layer with onion and apple slices. Sprinkle with oregano, sage, salt and pepper.
- In a small dish, whip together the mustard and olive oil. Drizzle over the tops of the loins.
- Refrigerate for at least an hour, preferably overnight.
- Remove the pork loins from the marinade; reserve for later use.
- Over medium heat, grill the loins for 10 minutes on each side.
- Allow the roasts to rest for about 15 minutes, keeping them covered with aluminum foil to retain the heat and juices. Before serving, use a meat thermometer to ensure the roast is 160°F at the thickest part.
- Meanwhile, heat a pan over medium heat and add the onions, apples and the remainder of the marinade; toss with sugar and cinnamon until evenly distributed.
- Saute for about 8 minutes, until the apples and onions are cooked through.
- Slice the roasts and spoon the apples and onions over each serving.
Another reason I love this recipe so much is that it makes enough for several meals. Slice thin for pork sandwiches, add it to an omelet, cube and add to salads or stir-fry it with fresh vegetables.
by Tamar Love Grande
I grew up with Shake n’ Bake chicken. Every Wednesday, when I got home from school, it was my job to coat the chicken and cook the family dinner. It was delicious, but after five or six years, the weekly dish felt a little…tired. Unfortunately, my family loved it, and at age 14, my cooking skills didn’t extend to French cuisine.
Now that I’m an adult, I’m free to batter my chicken any old way I’d like. As it turns out, beer-battered chicken is what I love. The chicken comes out tender and juicy, with a light, crisp, battered crust.
Not only is this recipe tasty, but it’s inexpensive and easy to prepare. The finished dish doesn’t taste like beer, and all the alcohol is burned off during the cooking process, so it’s safe to serve to kids.
Beer Batter chicken is incredibly versatile and pairs well with just about anything. I usually serve it with a large green salad and corn on the cob. And beer for the adults, of course!
The key to this dish is selecting quality ingredients. If you can’t afford organic chicken, opt for flash-frozen high-quality chicken breasts, which should be a third of the cost. Use microbrewed beer for the best flavor.
Beer Batter Chicken
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 4 teaspoons chili powder
- 1-½ cups of beer
- 12 chicken breasts with ribs
- 3 eggs
- Cooking oil
- In a large bowl, combine flour, baking powder, cayenne and black peppers and chili powder. Gradually stir in the beer, mixing until the batter is crumbly.
- Beat eggs and place in a large, flat bowl. Dip each chicken breast into the egg, and then coat in the batter.
- Heat oil to 350°F in a deep fryer or large pan.
- Add chicken and fry until golden, turning over each breast halfway through.
- Drain on paper towels until excess oil is absorbed.
Beer Batter Chicken is unabashedly high in fat, so if you’re eating healthy, use egg whites only and bake the chicken instead of frying it. Prepare the chicken as described, and then bake the breasts skin-side-down at 425° for 30 to 40 minutes, until the thickest part is cooked through. For easy cleanup, line the baking pans with parchment paper or aluminum foil.
If you make a large batch of Beer Batter Chicken, you can enjoy it all week long. In addition to reheating the breasts and eating them whole, you can also shred them and add the meat to salads and soups or make chicken quesadillas and tacos.Tweet