Lombo com Cerveja / Pork roasted with Beer

Ingredientes
1.5kg de lombo em pedaços
1 lata de cerveja
1 pimentão pequeno
4 cebolas grandes
Cebolinha a gosto
12 dentes de alho
Sal e pimenta a gosto
12 batatas
1 limão
250 gramas de Bacon
Azeite o suficiente para untar a forma
Forma com bordas altas
Papel alumino.

Modo de preparo 

Faça uma salmoura com o alho, pimenta e o sal amassados, não use todo o alho, corte a pimenta, a cebola e a cebolinha em cubos grande e misture todos os ingrediente com um pouco de água e o limão, corte as batatas em duas e deixa aguardando em água.

 Deixe o lombo marina por alguns minutos na vasilha com essa salmoura no qual não dever ser muito forte pois vai usar o liquido com os ingredientes na preparação da carne.

 Unte a forma com azeite e leve ao fogo, até ela ficar bem quente, coloque a carne para selar na forma em fogo alto com os pedaços de Bacon, quando a carne estiver dourada dos dois lado, apague o fogo e coloquei o tempero, a cerveja e as batatas, tampe a forma com papel alumínio e leve ao forno.

ingredients

1.5kg loin into pieces
1 can of beer
1 small chili
4 large onions
Chives to taste
12 cloves of garlic
Salt and pepper to taste
12 potatoes
1 lemon
250 grams of Bacon
Enough oil for greasing
Form edges with high
Role aluminum.

Preparation

Make a brine with garlic, pepper and salt, crushed, do not use any garlic, cut the pepper, onion and scallions in large cubes and mix all ingredients with a little water and lemon, cut the potatoes in two and leaves waiting in water.

  Let the tenderloin marina for a few minutes in the bowl with the brine in which there must be very strong because it will use the net with the ingredients in the preparation.

  Grease the way with oil and cook until she gets hot, place the meat to seal in the form on high heat with chunks of bacon, when the meat is golden on both side, turn off the heat and put the spice, the beer and potatoes, cover with foil shape and bake.
Leave with foil for 45 minutes on high heat, or until the meat begin to break when stuck with a fork.
Then remove the paper and let it brown, always remember to sprinkle the liquid remaining in the bottom of the container, and after a gilded hand turn onto browns evenly on both side, do not let the liquid dry completely for meat not stay aspect of jerky, when will serve up all the ingredients and mix just put on a platter and good appetite.