Beer Onion Gravy Pork Roast

Name: Beer Onion Gravy Pork Roast
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 8 hungry people
Cuisine: American
Ingredients: 4-1/2 lb boneless pork loin roast; 24 oz beer (2-12 oz cans); 5 c rough chopped onions; 2 c rough chopped carrots; 1 Tbsp olive oil; 1 tsp mrs. dash garlic & herb seasoning; 1/2 tsp all spice; 1/2 tsp ground cloves; 1 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 1 envelope goya ham concentrate

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By Diana Perry
@Empebi

I found a recipe with the bare bones of something that would taste good, and I reworked it for flavor, and so I could use my new immersion blender! This is a keeper! The flavor of the onion gravy is delicious with the roast & mashed potatoes.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

8 hungry people

Prep:

40 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

4-1/2 lb

boneless pork loin roast
24 oz

beer (2-12 oz cans)
5 c

rough chopped onions
2 c

rough chopped carrots
1 Tbsp

olive oil
1 tsp

mrs. dash garlic & herb seasoning
1/2 tsp

all spice
1/2 tsp

ground cloves
1 tsp

fine sea salt
1/4 tsp

freshly ground black pepper
1

envelope goya ham concentrate
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How to Make Beer Onion Gravy Pork Roast

Step-by-Step

Use a heavy, and deep pot to brown the pork loin in the oil over medium high heat, starting fat side down, about 10 minutes per side. Remove pork & keep warm.
Add a bit more oil, if necessary. Add the onions and carrots to the pan, and cook about 10 minutes, or until the onions are soft. The carrots do not have to be soft to continue.
Stir all the spices into the beer.
Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork. Cover and bake at 350 degrees for about 2 to 2-1/2 hours, or until pork is fork tender.
Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot. I've never added any flour to thicken, since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
If you do not have an immersion blender pour the liquid & veggies into a bowl, and put about 1/2 at a time into a food processor, or blender. It will be hot so be careful, and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.