Baked pork loin with mustard and beer

Pork loin roast easily baked in the oven with mustard and beer.

Course Main Course

Cuisine Italian

Keyword baked pork loin, baked pork with beer, pork with mustard

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 670kcal

Author Eva | Electric Blue Food

Place the pork loin over a cutting board and pat dry with paper towel. Sprinkle some salt over the top side of the pork loin. Add 2 tablespoons of mustard and massage to spread it all over the three free sides of the meat.
Set a casserole dish on medium-high heat, add the oil and warm it up. Add the pork loin, unseasoned face up, and proceed to sprinkle some salt and spread remaining mustard on the only side that wasn't seasoned.
Sear the pork loin on all sides until slightly browned, lower the heat to medium if necessary, if the mustard is browning too fast. With the help of 2 forks, lift the loin to also sear the smaller side ends. This should take up to 10 minutes.
Pour in the beer and give a light stir to deglaze the bottom of the dish. Cover with aluminium foil and transfer to the preheated oven at 150C (302F). After 10 minutes, remove the aluminium foil. Bake the meat until it reaches an internal temperature of 75C (167F), 25-30 minutes.
When done, take the meat out of the casserole and slice it up. Set the casserole on the stove at medium-high heat and cook the beer to reduce to a glaze, 5-6 minutes. You need to stir it constantly with a non-stick tool to prevent burning. Turn the heat off and place meat slices back into the dish, dipping them in the glaze on both sides to cover them evenly.

The nutritional information provided is obtained with the use of an online calculator and only meant to be used as a guideline.