Guinness Braised Pork Loin

A simple mix of honey, garlic, fresh herbs, and some salt and pepper is the only seasoning strategy you’ll need without toying with too many ingredients.

The natural sweetness from the honey balances the stout’s subtle bitterness, a welcome addition as the liquid slightly concentrates in flavor.

The herbal combo of fresh rosemary and thyme pairs perfectly with pork dishes, while fresh garlic adds another layer of bold flavor that gives a strong performance right alongside the stout.

And I would be sorely remiss if I didn’t recommend making a gravy… you have the best base right there, ready for action, in the bottom of the Dutch oven!

If you follow the recipe for gravy found in my homemade meatloaf recipe, you are guaranteed thick and creamy results.

Instead of using all stock, use some of the braising liquid to make a glorious Guinness-flavored gravy.

My goodness.

Sure, sure, sure – the pork is fine simply dipped in the braising liquid itself French-dip-style, but that can be a little bitter on its own.

And I think you and your dinner guests deserve the comfort food magic of generously pouring a thick and succulent gravy all over each and every slice on your plates.

Oh, and be sure to buy a case of Guinness for the table – it’s the obvious, and encouraged, drink pairing for the recipe!

All you have left to do now is pour yourself a glass of Guinness and decide on the sides – we have our suggestions for sopping up all that gravy, so keep on reading!

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Cooking by the Numbers…

Step 1 – Prep

Set out your pork loin on a large plate or cutting board.

You may be able to buy a whole 2-pound pork loin from your butcher, or you may only have the grocery store’s prepacked option of two smaller loins. These will work, but you’ll need to make some minor cooking adjustments, which we’ll explain in Steps 3 and 4.

Pat the outside dry with paper towels to remove excess moisture.

Measure out the honey, salt, pepper, and olive oil. Make sure you have extra salt and pepper for tasting prior to serving. Open the Guinness with a bottle opener.

Using a sharp chef’s knife, chop the thyme and rosemary. Finely mince the garlic, or use a garlic press.

Set out a Dutch oven with a lid. We appreciate Made In’s full collection of Dutch ovens for all of our braising needs! The enameled cast iron construction is incredibly easy to clean up, even after long cook times.

Made in 5.5-Quart Dutch Oven, Antique White

For this recipe, we used Made In’s 5.5-quart Round Dutch Oven, in Antique White. Find it now directly on Made In’s website.

Step 2 – Season

Mix together the honey, minced garlic, and chopped rosemary and thyme in a small bowl.

Using your hands or a small and pliable spatula, spread the mixture evenly on all sides of the pork. Evenly sprinkle the salt and black pepper on all sides.

Step 3 – Sear

For the ultimate seared exterior that cannot be achieved simply by braising, you’ll need to briefly cook the meat in a skillet on the stovetop.

Heat the olive oil in a large skillet over medium-high heat. Sear the meat on all sides to get a slightly browned crust without burning the garlic. This will be quick, only one or two minutes per side.

If you have two loins, you should cook them one at a time – this will prevent overcrowding, which will lead to steaming rather than searing. You’ll get a significantly better golden-brown exterior if you sear them one at a time.

Step 4 – Braise

Remove the loin from the skillet and place in your Dutch oven. Pour the Guinness around the loin, avoiding pouring it directly on top if you still want to keep a browned, caramelized exterior.

Cover the pot with the lid and transfer to the oven.

Braise for 45 minutes to 1 hour, or until the thickest part of the pork reaches an internal temperature of 145°F. The best tool for this is a meat thermometer.

With smaller meat pieces, check at 35 minutes, and decide if you need to continue cooking in 5-minute increments.

Don’t cut into it just yet! You’ll need to let it rest for 10 minutes before slicing and serving to maintain the meat’s juiciness.

Step 5 – Make Gravy (Optional)

Couldn’t possibly serve your dinner without a gravy? Now’s your chance to make something great! While the meat is braising, you can prep and gather your ingredients.

Measure out the butter, stock, flour, heavy cream, salt, and black pepper. Finely chop your white onion, consulting our prep guide if you need some assistance.

While the meat is resting, you can make the gravy.

First, collect 1/2 cup of the braising liquid – you should have plenty to get this amount – you can dispose of anything remaining.

Melt the butter in a medium saucepan over medium heat, and add the onions and 1/4 teaspoon salt. Saute, stirring occasionally, until slightly golden and very aromatic, about 3 to 5 minutes.

Evenly sprinkle the flour over the onions and stir well to coat everything – adding the flour all at once in the same spot will cause it to clump.

Cook over medium heat, stirring constantly, for about 2 minutes.

Add the stock and braising liquid and whisk until thoroughly combined. Cook for another 2 minutes, stirring constantly.

Reduce the heat to low and stir in the cream. Cook for another 2 to 5 minutes to slightly thicken the mixture. Season with the remaining salt and black pepper.

Step 6 – Serve

After the pork has rested, use a large chef’s knife and a sturdy cutting board to cut the loin into thin, even slices.

Divide the pork among four dinner plates, pour over the gravy, and serve while still hot.

Enjoy every beer-eautiful bite!

Let’s Talk Spuds

Any interpretation of the meat-and-potatoes mentality of dining will do just fine here to complete the meal!

We’re always big fans of a side of crispy roasted potatoes in our household, but if the Dutch oven is taking up all the space, utilize the stovetop to cook your spuds.

Make our tried-and-true stovetop potatoes – they also have rosemary, so they’ll be an instant hit paired with the herbs that season the pork!

And don’t you think I could ever forget about mashed potatoes! Smooth and creamy, our garlic parsley mashed potatoes have most certainly earned their spot on the dinner plate.