Beer and Orange Roasted Pork Loin
A juicy pork loin marinated overnight in beer and orange juice, then slow-roasted to golden perfection. The clove-infused pan sauce adds warmth and depth to every slice. A crowd-pleasing roast that's well worth the overnight prep.
🛒 Ingredients
6 servings
- 2 kg (4.4 lb) pork loin roast
- 1 can (12 oz) lager beer
- 1 cup fresh orange juice
- 1 onion
- 4 whole cloves
- 2 garlic cloves, minced
- 2 bay leaves
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper
- Aluminum foil
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Directions
- 1
Stud the onion with the cloves. In a large bowl, combine the beer, orange juice, minced garlic, studded onion, and bay leaves.
- 2
Season the pork loin all over with salt and black pepper. Submerge it in the marinade, cover, and refrigerate for at least 12 hours.
- 3
Preheat the oven to 355 °F (180 °C). Remove the pork from the marinade and pat dry thoroughly. Reserve the marinade.
- 4
Spread the butter over the entire surface of the pork. Place it fat-side up in a roasting pan and pour in the marinade to a depth of about ½ inch.
- 5
Cover tightly with aluminum foil and roast for 1 hour, basting frequently. Remove the foil and continue roasting until the surface is golden brown.
- 6
Transfer the pork to a cutting board, tent with foil, and let rest 10 minutes before slicing.
- 7
Pour the roasting juices and reserved marinade into a saucepan with the clove-studded onion. Simmer over medium heat for 5 minutes until slightly reduced.
- 8
Discard the cloves, finely chop the onion, and stir it back into the sauce. Adjust seasoning.
- 9
Slice the pork and serve with the warm sauce spooned over the top.
💡 Chef's Tip
Marinating for a full 24 hours makes the pork even more tender and flavorful. Try an amber or dark beer for a richer, more caramelized sauce. Roasted potatoes or creamy mashed potatoes make the perfect side.
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