Lomo de Cerdo a la Cerveza

Instructions

1. Step 1

   Heat the oven to 180°C.

   Cookware: oven

2. Step 2

   Pat the pork loin dry. Season it evenly with 1 ¾ tsp (10 gr) salt, the black pepper, and the paprika.

   Ingredients used: 2.0 gr Black Pepper, 1200.0 gr Pork Loin, 10.0 gr Salt, 3.0 gr Sweet Paprika

   Cookware: cutting board

3. Step 3

   Heat 1 ¼ tbsp (20 ml) olive oil in the Dutch oven over medium heat. Sear the pork on all sides until well browned, then transfer it to a plate.

   Timer: 8 min (fixed)

   Ingredients used: 20.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Add the remaining 2 tsp (10 ml) olive oil, onion, and carrot to the pot. Cook over medium heat until softened and lightly browned.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 gr Carrot, 10.0 ml Olive Oil, 300.0 gr Onion

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the garlic and cook briefly. Stir in the flour and cook until it no longer looks dry.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 16.0 gr Wheat Flour

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the beer while stirring and scrape up the browned residue from the bottom. Bring to a simmer over medium heat and cook for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 ml Beer

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stir in the chicken stock, mustard, thyme, and bay leaves. Return the pork and any collected juices to the pot, then cover and transfer to the oven.

   Ingredients used: 2.0 piece Bay Leaf, 250.0 ml Chicken Stock, 15.0 gr Dijon Mustard, 1.0 gr Dried Thyme

   Cookware: Dutch oven, oven, tongs, wooden spoon

8. Step 8

   Braise until the center of the pork reaches at least 63°C, checking after 50 minutes. Transfer the pork to a clean plate and let it rest for 10 minutes.

   Timer: 50 min (fixed)

   Cookware: Dutch oven, instant-read thermometer, oven, plate, tongs

9. Step 9

   While the pork rests, remove the bay leaves. Stir the remaining ⅜ tsp (2 gr) salt into the sauce and simmer uncovered over medium heat until lightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Salt

   Cookware: Dutch oven, wooden spoon

10. Step 10

    Slice the rested pork across the grain and serve it with the beer sauce and vegetables.

    Cookware: Chef Knife, cutting board, plate