Dark Stout Pork Loin in the Slow Cooker. Pub Style Feast: This is a tavern secret that was bestowed to me by my uncle. Only 3 ingredients to the most tasty tender meat.
Full recipe
Dark Stout Pork Loin in the Slow Cooker.
Servings: 6
Ingredients
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3-3/2 lbs boneless pork loin roast (not tenderloin)
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1 (12 oz) bottle dark stout beer
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2 (1 oz packets each) onion soup mix- dry
Dark Stout Pork Loin: Directions
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Wipe the pork loin using paper towels. When there is a fat top on top, keep most of it on because it tastes good but remove any extra or too hard fat to the sides.
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Put the pork loin in the low part of a large slow cooker fat side up. This allows the fat to gradually baste the meat in the cooking process as it would in a tavern oven.
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Pour the dark stout beer in a large measuring cup or a bowl. Add the dry onion soup mixture and mix the soup mixture with a fork until the soup mix is partially dissolved and the liquid appears dark and speckled.
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Add the stout and onion soup mixture all over and around the stout pork loin in a slow cooker, ensuring some of the mixture covers the surface of the top of the roast.
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Cook the pork very tender and easily cuts with a sharp knife, cover the slow cooker with the lid and cook on either LOW or HIGH between 7-9 hours or 4-5 hours respectively. The meat must be thoroughly cooked and remain juicy and the liquid used during cooking will be a dark brown gravy.
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Once the pork is cooked, use care to remove the roast out of the slow cooker and put it on a cutting board. Allow it to cool to about 10 minutes to allow the juices to settle thus ensuring the slices remain moist.
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In the meantime as the pork is resting, remove any fat that has built up on the top of the cooking liquid in the slow cooker by use of a spoon. Whether you want it a little fatter gravy, then just take off the lid and leave the sauce to boil on HIGH, 10 to 15 minutes or just pour it out and keep it as a tavern-style gravy.
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Cut the pork loin into thick slices of approximately 1/2 inch. Cut the slices and put them on a white oval serving dish, aligning them to some extent to expose the juicy core and the caramelized edges.
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Pour the dark stout gravy over the pork cut into slices in a generous amount, and allow it to run round the meat as though it were floating upon the plush dark gravy. Serve hot and serve additional gravy on table.