Beer, Pickles & Onion Pork Loin Roast
2¼ lb. center cut pork loin
2 tbsp. olive oil
2 cups beer
1 large onion
1 cup mustard pickles
1 tbsp. kosher salt
1 tbsp. fresh ground pepper
1 tbsp. minced dry onion
Power Pressure Cooker XL directions:
One day, Eric Theiss and I will have a cook-off and may the better
chef win <wink>.
Rub the pork with the salt, pepper and minced dry onions. Add
olive oil to the inner pot. Press the
chicken/meat button. Sear the pork loin on all sides. Remove pork and set aside. Add onions and a little more oil if needed,
stir and sauté. Add the remaining
ingredients and the pork back to the pot.
Place the lid on the cooker, lock the lid and switch the release valve
to close. Press the cancel button to reset.
Press the chicken/meat button then adjust the time to 20 minutes. Once the time reaches -0- it will
automatically switch to the “keep warm” mode.
Press the cancel button, release the steam, remove lid and serve. Fastest loin you’ll ever cook.
For oven directions:
Rub the pork with the salt, pepper and minced dry onions. Add
olive oil to a Dutch oven. Sear the pork loin on all sides. Remove the pork and
set aside. Add onions and a little more
oil if needed, stir and sauté. Add the
remaining ingredients, reducing beer to one cup, and the pork back to the
pot. Cover and bake in preheated 365º
oven for 1½-2¼ hours.
Welcome to the 2018 A-Z Blogging
challenge. This will be my fourth year. Every year I take on the
challenge with hopes of disciplining myself to keep writing throughout the year
as much, if not more than just through the monthly challenge. (It certainly is
a challenge.) Some years are better than others. Some I
just lose track of time. This year I have decided to put my favorite
hobbies together. A recipe that is tried and true as well as some thoughtful
insight. Please note some of these recipes have been shared before,
however they have gone through years of testing and this is the perfected
recipe. I really hope one of my recipes or “Food for Thought”
inspires you to do something great. Enjoy the read and the photos,
try the recipe, share your thoughts or comments, and most of all, have FUN with
the challenge this month!
Cheers,
