My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 31, 2010

Beer Pork Loin

Have you noticed that about every six weeks all the groceries have whole or half pork loins on sale. I usually wait until they are on for $1.99 per pound and stock up. If you have been kind to your butcher like I told you he will cut these loins anyway you want, chops roasts cubes, whatever.

Pray you have leftovers for sandwiches.

Beer Pork Loin
serves 12
print recipe

3 pounds pork loin
1-12 ounce can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup mustard (I like the grainy kind)
1/4 cup oil
2 tablespoons chili powder
2 cloves garlic, minced

Place pork loin in a large shallow glass dish. In a bowl, mix the rest of the ingredients. Pour over the pork. Cover and refrigerate overnight, turning when you think about it.

Heat grill to medium heat. Place pork loin on the grill, basting frequently with the marinade. Turn after 30 minutes, Grill for 30 minutes more. Let set for 10 minutes before slicing.

1 comment:

  1. Now I'm in a quandry! Should I make the pork roast I'm doing in the crockpot for sandwiches tomorrow the "brine" way you posted, or this way? Decisions, decisions.


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