Beer Onion Gravy Pork Roast
4-1/2 lbboneless pork loin roast
24 ozbeer (2-12 oz cans)
5 crough chopped onions
2 crough chopped carrots
1 Tbspolive oil
1 tspmrs. dash garlic & herb seasoning
1/2 tspall spice
1/2 tspground cloves
1 tspfine sea salt
1/4 tspfreshly ground black pepper
1envelope goya ham concentrate
How to Make Beer Onion Gravy Pork Roast
- 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.