Beer sirloin with green pepper: Recipe, How to Make and Ingredients
Pork loin is always a hit at the end of the year festivities and, especially, on the New Year’s menu. Learn how to make a version that takes black beer and pepper
- 1 defrosted pork loin (about 1.5 kg)
- 1 can(s) of stout beer
- 16 peeled pearl onions
- 1/4 cup pickled green peppercorns
- salt to taste
- 1 bay leaf(s)
- 2 tablespoon(s) unsalted margarine
- 2 cup(s) of water
- 1/2 cup(s) of water for the pan sauce
- 1 table spoon(s) of cornstarch
Method of preparation
In a roasting pan, place the sirloin, beer, onions, peppers, salt and bay leaf, and let marinate for as long as you have available, at least 6 hours is recommended.
Spread the margarine over the loin and add 2 cups of water to the roasting pan.
Cover with aluminum foil and bake in a preheated oven at 220°C for approximately 70 minutes.
Remove the foil and return to the oven for another 30 minutes or until golden.
Transfer the loin to a platter and take the roast to warm up on the stove flame.
Add the cornstarch dissolved in half a cup of cold water and mix until the sauce starts to thicken.
Serve the loin with the onions, peppers and the sauce from the roasting pan.