Tuesday, March 15, 2011

Beer-Braised, Roasted Pork with Onions

Pork is very popular in Ireland.  I'd just about given-up on cooking a pork roast, when I found this recipe in an Irish cookbook.  The secret to keeping the meat moist, is the Guinness.  Don't balk at the amount of onion called for in this recipe.  It really makes it special.  Serve with applesauce, potatoes in their jackets, or Colcannon.

1 boneless pork loin roast, about 5 pounds
2 tablespoons peanut oil
2 large sweet onions, peeled and sliced
salt and pepper to taste
1/4 cup minced parsley
1 1/4 cup Guinness stout
2 tablespoons flour

Heat the oil in a large Dutch oven.  Add the pork roast, and brown well on all sides.  Remove the meat from the pan, and set aside.  Cook the onions in the meat drippings, until a bit soft, 3 to 5 minutes.  Remove from pan.  Pour half the Guinness into the Dutch oven, and deglaze (scrape the meat drippings from the bottom of the pot, and incorporate them into the stout).  Return the pork to the Dutch oven, sprinkle liberally with salt and pepper, and layer the cooked onions on top.  Pour the remaining Guinness, over all.

Cover, and cook at 350 degrees until the pork is fork tender, about 2 hours.  Baste the meat and onions frequently during the cooking time.

Transfer the meat to a platter.  Mix the flour with a bit of water to form a paste, and whirl it into the pan juice.  Stir vigorously, and cook on the stove-top, until the juices have thickened, about 5 minutes.

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