Braised Pork with Roast Gravy Recipe
Ingredients
1 pork loin roast
3 large onions, chopped
1 pound carrots, peeled and diced
1 bottle or can (12 ounces) dark beer
2 teaspoons salt
1/4 teapsoon pepper
1 bay leaf
5 whole cloves
Directions
1. Brown pork loin well on all sides in a kettle or Dutch oven; remove from pan. (Or brown in a large heavy roasting pan on surface burners.)
2. Saute onions and carrots until soft in pork drippings. Stir in beer, salt, pepper, bay leaf and whole cloves. Return pork to kettle and cover. (If using roasting pan, cover tightly with aluminum foil.)
3. Braise in moderate oven (350°) 2 hours, or until pork is tender when pierced with a two-tined fork. Place pork on platter and keep warm.
4. Pour cooking liquid from kettle into a large bowl. Skim off fat; remove bay leaf. Place liquid and solids in container of electric blender and whirl at low speed until smooth (or press through sieve). Pour sauce into saucepan. Heat to boiling, stirring often. Stir in a little gravy coloring, if you wish. Generously spoon the sauce over the pork after it has been sliced.
2. Saute onions and carrots until soft in pork drippings. Stir in beer, salt, pepper, bay leaf and whole cloves. Return pork to kettle and cover. (If using roasting pan, cover tightly with aluminum foil.)
3. Braise in moderate oven (350°) 2 hours, or until pork is tender when pierced with a two-tined fork. Place pork on platter and keep warm.
4. Pour cooking liquid from kettle into a large bowl. Skim off fat; remove bay leaf. Place liquid and solids in container of electric blender and whirl at low speed until smooth (or press through sieve). Pour sauce into saucepan. Heat to boiling, stirring often. Stir in a little gravy coloring, if you wish. Generously spoon the sauce over the pork after it has been sliced.
