Pork Roast in Spicy Guinness Sauce |
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Prep Time: 2880 Minutes Cook Time: 120 Minutes |
Ready In: 3000 Minutes Servings: 8 |
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I've been making this for years, it has become a favorite with family and guests. I'm not sure where I originally found this recipe, but I think it came from an old pamphlet of Guinness Recipes I had. Prep time includes the 2 day marinating time. Ingredients:
3 -3 1/2 lbs boneless pork loin roast |
2 -3 cups guinness stout |
1 cup chopped onion |
2 teaspoons lemon rind, grated |
2 teaspoons sugar |
1 teaspoon tarragon |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon clove |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
3 bay leaves |
1 carrot, diced |
1 stalk celery, diced |
1/4 cup flour |
carrot (optional) |
potato (optional) |
Directions:
1. Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
2. Marinade: Place meat in a deep dish just large enough to hold it.
3. Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
4. Add a little more Guinness, if needed, to just cover meat.
5. Marinate in refrigerator 1-2 days, turning occasionally.
6. Roast: Strain marinade, reserving solids and liquid.
7. Place solids, carrot, and celery in bottom of a roasting pan.
8. Place meat on top.
9. Add a little liquid.
10. Roast in a 180°C (350°F) oven for 1 hour.
11. Pour one quarter of remaining marinade liquid over meat.
12. Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
13. (Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
14. Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
15. Remove added carrots and potatoes to serving dishes and keep warm.
16. Place roast on a platter and keep warm.
17. Skim fat from cooking liquid.
18. Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
19. Cook in roasting pan or a saucepan, stirring constantly, until thickened.
20. Serve sauce over meat slices.
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