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|Spice Rubbed Pork Roast in Beer Gravy|
"I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!"
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry mustard
- 1 pinch dried marjoram
- 1 pinch dried basil
- 1 (3 pound) boneless, center-cut pork loin roast
- 1 1/2 teaspoons salt
- 16 ounces beer
- 3 tablespoons all-purpose flour
- 1 tablespoon garlic salt
- 1/2 teaspoon onion powder
|Prep : 15M||Cook : 6M||Ready in : 2H30M|
- Preheat oven to 300 degrees F (150 degrees C).
- Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
- Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
- Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.
- Adjust cooking times to the size of the meat and desired doneness. I like my pork well done, always a minimum of 180 degrees F (82 degrees C).
- Add additional liquid (water or stock) to produce a thinner gravy.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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