Recipe by Bergy
This recipe is posted by request I have not tried it but it sounds good! Be aware that Juniper berries are the flavoring used in Gin - the taste may not appeal to everyone
Top Review by Lizzie-Babette
This is my new favorite recipe. Wow. Made this last night for our best friends, and all of us were totally blown away by the flavors, the moistness of the meat, the thickness of the sauce, and the overall savory, sensational taste of this dish. I made this exactly as directed, EXCEPT I forgot to drain the fat before adding the veggies, but I was lucky and had a lean roast. This is a great company dinner, and I guess it would make for some divine leftovers...if there ARE any, that is! My roast was almost 3 pounds, and I braised it about 1 hour, 25 minutes, and it was just perfect. This one is a definite "go to" recipe for us now, Bergy. DH asked me today if we could have it again over the weekend (LOL). As you can see, it was a real hit with us. Delicious, and definitely 5-star!
- 2 tablespoons olive oil
- 1 (2 lb) boneless pork roast
- salt & pepper
- 1 bay leaf
- 2 tablespoons flour
- 2 cups carrots, peeled & chopped
- 1 cup celery, chopped
- 2 cups onions, sliced or 24 small white pearl onions
- 1 (12 ounce) bottle dark beer
- 2 cloves
- 1 teaspoon fresh thyme or 1⁄2 teaspoon dried thyme
- 10 juniper berries, crushed
Directions See How It's Made
- Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
- Drain off any fat.
- Sprinkle the veggies with the flour. (what about the onions?).
- Add the veggies to the pot and the bay leaf.
- Add the beer.
- Bring to a boil.
- Add cloves, thyme& juniper berries.
- Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
- Remove the roast from the pot.
- Skim off any fat.
- Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
- Slice the roast& serve with the onion sauce.