Pork Loin with Beer Sauce

How to prepare pork loin with beer sauce

1. Clean the loin of any white membranes. Let it sit out of the refrigerator for at least 1 hour to reach room temperature (this way it will cook more evenly).
2. On your work surface, sprinkle to taste: sweet paprika, black and green pepper, granulated garlic, chili, and salt. Sprinkle plenty of herbes de Provence crushed between your fingers. Roll the loin through this mixture on all sides.
3. Heat the oil in a Dutch oven. Sear the loin on both sides for 3 minutes per side. Then brown the ends too, about 1 minute per end. Remove the browned loin to a plate.
4. In the remaining fat, add the finely chopped onion, leek (white part), and carrot sliced into rounds. Saute, stirring frequently, for 10 minutes. Scrape the bottom of the pot with a spoon to dissolve the caramelized bits.
5. Put the loin back in the pot, pour the beer around the edges and add 250 ml water. The liquid should come up to halfway up the loin. Sprinkle 1/4 teaspoon herbes de Provence and salt into the liquid. Bring to a boil.
6. Turn the heat to low and simmer with the lid on for 25 minutes. Halfway through cooking, flip the loin.
8. Remove the loin to a plate and cover with aluminum foil.
9. Strain the remaining sauce in the pot through a fine sieve. Press on the vegetables with the back of a spoon to extract all the liquid. You should get about 450 ml sauce. Put the sauce in a small saucepan.
10. Dissolve the flour in a few tablespoons of cold water. Pour the flour into the sauce and simmer on low heat, whisking constantly. Simmer for 5 minutes. The sauce will thicken. If you did not dissolve the flour well and there are a few lumps, no problem, just strain the sauce through a fine sieve after the 5 minutes of cooking.
11. To serve, slice the loin into thin slices. Prepare mashed potatoes with milk and butter. Place the mashed potatoes on the plate, pour plenty of sauce, and arrange pork slices on top. Sprinkle with chopped parsley and ground black pepper.

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