Ingredients
8
8 servings
- •3 tablespoons vegetable oil
- •1 (5 pound) boneless pork loin roast
- •3 cups chopped onion
- •5 carrots, chopped
- •1 (12 fluid ounce) can or bottle beer
- •2 teaspoons salt
- •¼ teaspoon ground black pepper
- •1 bay leaf
- •4 whole cloves
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
- Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
- Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
- Return pork roast to the pot and cover.
- Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
- Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
- Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
- Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.
Nutritional Facts
Per 8 servings
- Calories: 344
- Carbohydrate: 11g
- Fat: 16g
- Fiber: 2g
- Protein: 34g
- Sugar: 4g
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