Pork Roast with Beer Recipe
Ingredients
| 3 lb. pork center-loin roast | ||
| Butter | 3 Tablespoon | |
| 4 medium-sized onions, thinly sliced | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Bay leaves | 3 | |
| Beer | 2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
Directions
Melt the butter in a Dutch oven or heavy casserole; add the onions and cook over low heat until the onions are soft and yellow.
Add the pork and brown it on all sides.
Sprinkle with salt and pepper; add the garlic, bay leaves and beer.
Cover and simmer for two and a half hours.
Slice the pork, transfer to a warmed platter and keep it warm.
Remove the bay leaves from the pan juices and skim off the fat.
Add the flour to the onions and pan juices; stir and cook until thickened.
Add the pork and brown it on all sides.
Sprinkle with salt and pepper; add the garlic, bay leaves and beer.
Cover and simmer for two and a half hours.
Slice the pork, transfer to a warmed platter and keep it warm.
Remove the bay leaves from the pan juices and skim off the fat.
Add the flour to the onions and pan juices; stir and cook until thickened.
Chef
