Prep 48 hrs
Cook 2 hrs
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.
- 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)
- 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).
- Marinade: Place meat in a deep dish just large enough to hold it.
- Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
- Add a little more Guinness, if needed, to just cover meat.
- Marinate in refrigerator 1-2 days, turning occasionally.
- Roast: Strain marinade, reserving solids and liquid.
- Place solids, carrot, and celery in bottom of a roasting pan.
- Place meat on top.
- Add a little liquid.
- Roast in a 180°C (350°F) oven for 1 hour.
- Pour one quarter of remaining marinade liquid over meat.
- Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
- (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).
- Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
- Remove added carrots and potatoes to serving dishes and keep warm.
- Place roast on a platter and keep warm.
- Skim fat from cooking liquid.
- Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
- Cook in roasting pan or a saucepan, stirring constantly, until thickened.
- Serve sauce over meat slices.