Sorry, but this is going to be a very short post. But better short than nothing, right?
The topic is: pork roast. Not just any pork roast, but what has got to be my new favorite recipe for pork roast.
We had it at Laura’s this weekend and the recipe comes from Paola, who works for Laura. The ingredients are minimal: pork, olive oil, rosemary, garlic and – the magic element – beer.
The meat gets seasoned the day before. Then is put in the hot oven. 20 minutes into the cooking and browning, you pour a bottle of beer around the meat. About an hour and a half after that you have the most succulent, moist and flavorful dinner imaginable.
Enjoy!
roast pork + beer
Prep
Cook
Total
Yield 6
Ingredients
- One 2 pound / 1 kilo pork loin roast with fat on (called arista in Italy)
- 6 cloves garlic, peeled
- 6 stems of rosemary
- olive oil
- salt, pepper
- 1 bottle of beer
Instructions
- Take the leaves off of the rosemary stems and chop finely with the garlic.
- Rub the pork generously with olive oil, then season with the chopped garlic and rosemary, and salt and pepper. Place it in a small oven dish, cover, and place in fridge for up to 24 hours.
- hour before you are going to cook it, take it out of the refrigerator.
- Preheat oven to 160 degrees C/ 320 F
- Place the roast in the oven. After 20 minutes, pour the beer around the roast.
- Roast for another hour and 40 minutes.
- Take out of oven and let rest for 15 minutes before slicing and serving.
Liz, Do you know what the internal temp was when finished? 2 hrs seems like a long time to roast even at 320.
APB
That’s what I thought too, but it was perfect. Sorry, don’t have the exact temperature. You technical person, you.
What is the weight of the roast? It’s a little confusing – a 1/2 roast?
One 2 pound roast (or 1 kilo). I’ll fix it to be a bit clearer. Sorry!
I am using Canadian Stout from my town here in Whitby [Ontario – Canada]. Internal temperature should be between 140F and 160F [60 – 70 Celsius ].
hi elizabeth, is the roast covered the entire time while in the oven?
No, not covered at any time.
Dark beer? Lager?
A bottle of Peroni.
I love the simplicity of this recipe. Perfect for autumn. Now I just need to figure out what to do with the other 5 beers. 🙂
Send them to me, I’ll drink them…
Hi Elizabeth, Our 2 fantastic weeks in Italy are over and we’re back in NY! We’re off to VT for Columbus Day weekend and I’m taking this recipe with me for my talented son-in-law to prepare. It was wonderful to see you. Till next time. Love, Kathy Xox
Great seeing you too!!
Ooh, looks fantastic. What did you serve with yours? I was thinking squash and mashed potatoes.
We had roasted potatoes and a salad.
Beer and pork. Could there be 2 better friends? I am coming to Rome very soon and there will be Porchetta and there will be beer and it will be good. In the mean time, I will try this recipe because, perfect.
Recipe was perfect timing. Having friends for the weekend and will let u know how it turns out. Thanks for sharing
This sounds yummy. I’ve done “drunken pork” with wine. Your recipe sounds equally simple yet incredibly savory. Can’t wait to try it.
Thanks for your recipe. What size Peroni?
One small bottle.
Thanks elizabeth. This is a perfect dish for autumn and winter!
Hi Elizabeth,
I made this roast pork in beer recipe together with the roast potatoes w/rosemary this weekend. It was FABULOUS and so easy. Thank you for this tasty recipe which I am sure I will make more often now, especially for company.
Happy to hear both recipes worked out! And yes, so easy (yet impressive) so it’s the perfect dinner party food.
Hi Elizabeth, Recipe looks fabulous & great feedback comments too. I am making this weekend for 18. I have ordered 2 x 2kg pieces of pork. I think I will have to put them in 2 roasting dishes. Should I just double the above quantities in each pan? And do you have any suggestion re the cooking time? Thanks for your help, Lyn. PS. Following your recommendation, I went to Sberna last week. Such beautiful ceramics 🙂
Sorry just saw this! This all depends on your oven. The important thing is that the roasts not be crowded. If you feel more comfortable doing it in two pans then go that way.
Hi Elizabeth,
Just a note to thank you….this recipe was absolutely fabulous!! I had a large pan so put the 2 roasts in the one pan with a large bottle of Peroni. I possibly could have used 1 1/3 bottles as the juices were delicious. I starting coking the meat at 10am using your recipe times and took it out when the meat reached 165 degrees on my meat thermometer. I sliced the meat at 2.45pm and it sliced the best I have ever seen meet sliced. Looked totally professional! Put some juices over it, covered it with foil and put the sliced meat back in the oven to warm through. Soooo tender and moist. Served with your roasted red peppers (also cooked in the morning and just reheated through) and patate arrosto. I don’t think I have ever been so happy with a meal. Complimenti and thank you for such a great recipe. If I changed anything next time I cook it, it would be that I now know (as you said), this can easily be cooked the day before. I’m already thinking of cooking this for the large numbers at Christmas! Grazie mille 🙂
Sorry Elizabeth, I think I put the wrong temperature on my earlier reply. I cooked the roast to 67 degrees. Thanks Lyn
I just tried this recipe, omg!! The juices, the aromas, the flavour! To die for. Many thanks for sharing this. I’m in no way a good cook but thanks to this recipe I won points with my wife.
Three cheers for Roast Pork!!