Spicy Beer Brined Pork Loin
Indulge in the bold, savory flavors of this Spicy Beer Brined Pork Loin, a show-stopping centerpiece perfect for any dinner celebration. This recipe transforms a tender 3-pound pork loin using a rich brine infused with lager or ale, garlic, red pepper flakes, and brown sugar, ensuring every bite is juicy and packed with depth. After an overnight soak, the pork is rubbed with a fragrant blend of paprika, fresh rosemary, thyme, cumin, and zesty lemon before being seared to perfection and oven-roasted to golden-brown succulence. The result? A mouthwatering balance of smoky, spicy, and herby flavors that pairs beautifully with roasted vegetables or creamy mashed potatoes. Easy to prepare yet impressively gourmet, this recipe delivers a restaurant-quality meal right from your own kitchen. Perfect for meal prep or special occasions, it’s a must-try for pork lovers!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pounds Pork loin
- 24 ounces Beer (lager or ale)
- 16 ounces Water
- 0.25 cup Salt
- 0.25 cup Brown sugar
- 4 Garlic cloves, minced
- 1 teaspoon Red pepper flakes
- 2 teaspoons Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 1 teaspoon Lemon zest
Instructions
In a large bowl, combine the beer, water, salt, brown sugar, minced garlic, and red pepper flakes. Stir until the salt and sugar are fully dissolved.
Place the pork loin in a large resealable plastic bag or deep container. Pour the brine over the pork, ensuring it is fully submerged. Cover and refrigerate for at least 8 hours or overnight.
Preheat your oven to 375°F (190°C).
Remove the pork loin from the brine and pat it dry with paper towels. Discard the brine.
In a small bowl, mix the paprika, ground black pepper, ground cumin, fresh rosemary, fresh thyme, and lemon zest.
Rub the pork loin with olive oil, then coat it evenly with the spice mixture.
Heat a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the seared pork into the preheated oven. Roast for 60-75 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Use a meat thermometer to check for accuracy.
Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Slice the pork loin and serve warm. Pair it with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 10.3 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
