Pork Roast in Spicy Guinness Sauce

Submitted by Dee514

"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."

 

• Ready In: 50hrs
• Ingredients: 17
• Serves: 6-8

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.