Pork and Onions in Dark Beer, the pressure cooker way

I'm getting braver with my pressure cooker.

Admittedly, I didn't use it for months.

It was summer, after all, and in summer we cook outdoors not indoors.  Somehow I couldn't see the pressure cooker being particularly useful on the barbecue.

But now it's winter.

It's past time for my pressure cooker and I to become best friends. (I have to justify buying it at some point, don't I?)

I got a fantastic deal on a big lot of pork a few months ago.  Once I cut it all up I ended up with 4 nice loin roasts along with chops, ribs, tenderloin and a few odd bits.  

No ears, though.

I was very happy not to find the ears buried in the bottom of the package – like the rabbit head

I was feeling very self-satisfied with my freezer full of pork…. Until I realized that I would have no room for more important things, like Christmas cookies and Cranberry Bread.

Time to eat some pig.

Pork loin roasts are a bit on the lean side, meaning they can be a bit dry if simply roasted. If I were to buy one ready to roast it would be wrapped in fat and tied into a tidy bundle.

My roasts weren't.

They were naked.

I had slow-roasted a duck breast last year that was fantastic.

I decided to try it on the pork.

It looked pretty:

Pork Roast with Rosemary

But it cooked much faster than I expected (I obviously didn't have the oven 'slow' enough) and turned out like a typical pork roast.  It was delicious, and the gravy made from the pan drippings was great, flavored with rosemary, garlic, paprika and a bit of dry mustard.

It just wasn't what I was looking for. 

I searched the internet for recipes on slow-roasting and didn't find anything that grabbed my interest.

One day I noticed how dusty my pressure cooker was.


As long as I had to clean the thing (dust) I might as well use it.

This pork roast did not turn out pretty by anyone's standards.

Presser Cooker Pork

But tender, moist, succulent, drip-off-your-fork-and-melt-in-your-mouth…..

Oh, yeah…..

And then some.

It was good.

Really good.

We (once again) ate it all.

Pork and Onions in Dark Beer, the pressure cooker way

1 pork loin roast, 1.5lbs (700gr)
1 large onion, sliced
2 cloves garlic, minced
2 bay (laurel) leaves
1 tbs Dijon-styke mustard
1 1/2 cups dark beer or ale
1 tbs olive oil
2 tbs cornstarch dissolved in 3 tbs water

Pork in Beer

Heat oil in a pressure cooker.  Add onions and sauté until tender.  Move to the side and add pork, browning on all sides.  Add beer and stir, scraping up any brown bits on the bottom. Add mustard, garlic and bay leaves.  Lock the lid into place and bring up to pressure. Reduce heat to just maintain pressure and cook for 35 minutes.  Turn off heat and let pressure reduce naturally.  

Remove pork.  Put the pan back on heat, add the cornstarch and thicken the sauce.  Slice pork and serve with Onion Beer Sauce.

This could be done in a slow cooker – haven't a clue for how long, or braised for several hours on the cook top. 

My new bff – the pressure cooker. 

Wonder if I could get a turkey in there…..

7 thoughts on “Pork and Onions in Dark Beer, the pressure cooker way”

  1. My mother used pressure cookers a lot but I’ve always been a little afraid of them. Guess I need to risk trying one soon, as that pork roast looks wonderful!

  2. Phoenicia, it really was the best pork…. I think I’m getting the hang of it ;-))
    Zoomie, my mother never did. The ones made now are much safer and easier to use. They got a bad rap after WWII because they were made so cheaply.

  3. Pork and onions in beer sound so good. And it looks so tender! I haven’t seen a pressure cooker in a while.
    My grandmother always used one, and Sunday dinner at my Grandma’s was one of my favorite childhood memories!

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